Bourbon Sweet Potato Pie with Graham Cracker Crust | New Soul Kitchen Remix

Instructions

For Graham Cracker Crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 2 tablespoons cinnamon
• 6 tablespoons unsalted butter, melted

1. Preheat your oven to 350°F
2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles coarse sand.
3. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish.
4. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden brown. Remove from the oven and let it cool slightly while you prepare the filling.

For Sweet Potato Filling:

• 2 cups mashed sweet potatoes (about 2 medium sweet potatoes)
• ¾ cup granulated sugar
• ½ cup evaporated milk
• 2 large eggs, beaten
• ¼ cup unsalted butter, melted
• ¼ cup of Vanilla Bourbon
• 2 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

1. In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, evaporated milk, beaten eggs, melted butter, vanilla extract, Bourbon, ground cinnamon, ground nutmeg, and salt. Mix until well combined and smooth.
2. Pour the sweet potato filling into the pre-baked graham cracker crust, spreading it out evenly.
3. Bake the pie in the preheated oven for 50-55 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
4. Once baked, remove the pie from the oven and let it cool completely before slicing and serving.
5. Optionally, serve with whipped cream or a sprinkle of cinnamon on top.

For Whip Cream Topping:

• 2 teaspoon vanilla extract
• 2 cups of heavy whipping cream
• 2 –3 tablespoons powdered sugar

1. Chill a glass or metal mixing bowl in the freezer for 10 to 15 minutes.
2. Combine cold heavy cream, confectioners’ sugar, and vanilla extract in the chilled bowl.
3. Beat ingredients together with a whisk, until the cream is thick, fluffy. Place in an airtight container until ready to use
4. Place a dollop on your bourbon sweet potato pie and serve.