Christmas Recipes
Grand Marnier Pecan Pie
Yield: 1 (9-inch) pie
Ingredients
Crust Dough
- 1 1/8 cups all-purpose flour
- 1/3 cup very cold unsalted butter, cut up
- 2 1/2 tablespoons ice water
- 1/2 teaspoon salt
Filling
- 1 cup (1/2 pound) granulated sugar
- 1/4 cup (2 ounces) butter
- 4 (1/2 pound) eggs
- 1 3/4 cups (13 ounces) dark corn syrup
- 1 1/2 teaspoons (1/4 ounce) vanilla extract
- 1 1/4 cups (5 ounces) pecans
- 1 pinch salt
- 2 tablespoons (1 ounce) Grand Marnier Cordon Rouge liqueur
Instructions
Crust Dough
- 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 over-handle 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.
Filling
- 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 extract 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 degrees F for 10 minutes.
- Reduce heat to 350 degrees F. Bake for 40 minutes more, until set.
Notes
Recipe credit: Grand Marnier Distillers