Wednesday, November 25, 2009

Bourbon or Rum Sauce for all your pies!

This is the best sauce for any kind of pie. We eat it on apple, pecan, and pumpkin pies at Thanksgiving. It's the sauce that they serve at a restaurant called Pappadeaux's Restaurant in Houston. It is thick and creamy and not too sweet. The perfect compliment to a pie, cake or even a spoonful stirred into a cup of coffee. Happy Thanksgiving!

Bourbon Sauce

  • 1 1/2 cups of whipping cream
  • 1 cup of milk
  • 1 small box of vanilla instant pudding mix
  • 3 TBS Bourbon, whiskey, brandy or rum
  • 1 tsp of vanilla
Pour the cream into a medium mixing bowl and beat just until it starts to thicken.
Add the milk and beat to combine
Slowly beat in the instant pudding mix
Add the vanilla and liqueur and continue whipping until it is well blended and is a thick sauce consistency. It should be almost as thick as pudding and shouldn't be runny. 
Place into a sealed container and refrigerate for at least one hour before serving. It will thicken up as it sits. This can be made a day ahead as it stores very well.

1 comment:

Deborah said...

I was thinking about your cookies today in the grocery store saying to myself, gee, I wish I had Fact Women recipes! (True Story too) I'm writing them down and putting them in my pocketbook! LOL
Happy Thanksgiving! You sauce looks good!
Have fun!