Isn’t this a pretty pie? I don’t mean to brag, but I was impressed with how this pie turned out. Usually, my pies taste good but are ugly. Like really ugly.
Pecan pie is one of my most favorite kinds of pie, but I only eat it on Thanksgiving. I have some strong feelings about pecan pie. One being this is strictly for Thanksgiving consumption. The second, (I am cyber-ducking because of what I am about to say) is that there should be no chocolate in it whatsoever. I really like a simple, chocolate-free pecan pie. Eons ago, my grandmother made a Grand Marnier pecan pie and it truly was heavenly. I remember fighting my brother for it. I also remember hiding pieces in the back of the fridge so that he could not find any the next day. Did I type that out loud? Shh… don’t tell.
Years later, as I am making my own Thanksgiving dinners, I asked my Nonnie for the recipe and she had no idea what I was talking about. I guess I dreamed of this pie. So I am taking credit for it, because this is the pie that I love and remember.
Grand Marnier is pricey. I got a nice bottle on sale at my grocery store, but you could use any orange liqueur or regular orange juice. I make a few pie crusts at a time and keep them in the freezer. I use the same pie crust recipe for everything that I make. If I am using a frozen dough, I let it thaw overnight in the fridge. Pecan pie is also one of the easiest pies to make. You mix everything together and pour it in the crust. I can do that. So can you.
Happy Veterans Day! For all of our friends and family serving, we love and appreciate you.
pie crust (for a single crust)
3/4 cup light corn syrup
1/2 cup brown sugar
3 Tablespoons melted butter
2 teaspoons vanilla
3 Tablespoons Grand Marnier
1/2 teaspoon cinnamon
1/4 teaspoon salt
zest from one orange
2 1/2 cups pecan halves
In a bowl, whisk together the corn syrup and brown sugar.
Whisk in the butter, Grand Marnier, and vanilla.
Whisk until smooth. Whisk in the eggs, one at a time.
Whisk in the orange zest, salt, and cinnamon.
Prepare your pie crust. I keep mine chilling in fridge until just before I am going to fill it. Add the pecans to the crust.
Pour the corn syrup mixture over the pecans.
Put the pie on a parchment lined cookie sheet. Put the pie in a preheated 425 degree oven. Bake for 15 minutes.
After 15 minutes, lower the oven temperature to 350 degrees. Make a ring out of tin foil to protect the crust from getting too brown. Bake for another 20 minutes. You will know when it is done when it stops jiggling when you move it and when the top is puffed and golden.
I make this the day before Thanksgiving and leave it out on the counter. I also make a cinnamon whipped cream to serve on top. Sinful I tell you.