(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

DessertsPie Recipes pg 3 >  Pecan Pie, Grand Marnier



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


For a 9-inch pie (5/6 servings)


1 1/8 cup all-purpose flour
1/3 cup very cold unsalted cut up butter
2 ½ tablespoons ice water
1/2 teaspoon salt

In a bowl, combine the flour and salt. Add the butter and work it through with your hands until the mixture resembles coarse crumbs.
Using the tines of a fork, stir in the water 1 tablespoon at a time and work it in with your hands until having a smooth ball of dough (do not overhandle the dough). Wrap in plastic and refrigerate for 20 minutes.
Remove the dough from the refrigerator and cut it in half.
Roll out the dough on a floured surface into a circle about 14 inches in diameter and 1/8 inch thick.
Gently fold the circle of dough in half and then in half again in order to lift it without tearing it, and unfold it into a 9-inch pie pan. Crimp the edges, or pinch in a decorative border.


1/2 lb granulated sugar
2 oz butter
1/2 lb egg
13 oz dark corn syrup
1/4 oz vanilla
5 oz pecans
1 pinch of salt
1 oz GRAND MARNIER Cordon Rouge liqueur

Using a mixer at low speed, blend the sugar, butter and salt until evenly blended.
With the machine running, add the eggs a little at a time, until they are all absorbed.
Add the syrup, vanilla and GRAND MARNIER Cordon Rouge liqueur. Mix until well blended.
To assemble pies, distribute the pecans evenly in the pie shells and then fill with the mixture.
Bake at 450° F for 10 minutes. Reduce heat to 350° F. Bake for 40 minutes more, until set.

Source: Grand Marnier, used with permission


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages