Grand Marnier Pecan Pie
Pecan Pie, how I love thee!
I am a die-hard True Blood fan, how I wish I am in Bon Temps, dining at Merlotte’s, having a slice of pecan pie and wash down with a bottle of True Blood, “AB-, thank you very much.”
I have had the best pecan pie at South restaurant in Neutral Bay and fell in love since. You seriously have to go to South and try their pecan pie, is out of this world. Then I had it again recently at Sweet Mother’s Kitchen in Wellington, and boy, I almost forgot how orgasmic every spoonful of the sticky, gooey sweet caramel studded with roasted crunchy pecans can be. My craving for another slice of satisfaction resulting a busy Sunday afternoon whisking up my own version of Pecan Pie… for the grown ups… True Blood style…
Most pecan pies call for Bourbon like Jack Daniels, I used Grand Marnier that I picked up at the Duty Free shop at the airport just last week. For those who are not familiar with Grand Marnier, it is basically Cognac with distilled essence of bitter orange. I find it a very versatile liqueur to use in desserts, ice cream, creme brulee, or pecan pie. If you like it boozy like me, more than welcome to add few more spoonfuls into the recipe. 
The pecan pie is actually a lot easier to make than I anticipated. The most challenging and time consuming part is actually the short crust pastry itself. Most pecan pie recipes from US will also asked for corn syrup which is not very common in Australia and hard to come by. That’s when you need to make a substitution yourself to create that gooey consistency. I used a simple combination of honey, water and glucose. Some other substitutions such as golden syrup, cream of tarter, or perhaps just a boiled down sugar and water will work too.
The end result is definitely not as good as the one at South, but is not too shabby either. Next time I definitely will bulk up the ingredient for the filling to make a thicker caramel layer for that ultimate indulgence.
Now, are there any vampires out there want to have a slice of my Pee…caann… poieeee…..
Grand Marnier Pecan Pie (made 9" deep pie dish) Pie Crust Ingredients 1 1/4 cups all-purpose flour 2 tbsp sugar Pinch of salt 1 stick butter (113gram), chilled & cut into small pieces 1/4 cup tbsp. cold water Flour for dusting Method 1. Mix the flour, salt and sugar in a food mixer until well combined. 2. Add the butter and pulse on low speed until the mixture resembles a coarse meal. 3. Add water slowly until it starts to clump together. 4. Place the dough on a clean flour dusted surface and roll it out into a disc big enough to cover a 9inch tin. 5. Carefully place the dough into the pie tin and form it. 6. Transfer to fridge and chill for at least half an hour. 7. Take it out and prick the pie base all over with a fork. Blind-bake (cover with foil and weight down with rice/beans) the crust at 180C for 15mins. Take it out, remove the foil and put it back in oven and baked for another 15 mins or until golden brown. 8. Set aside to cool. Filling Ingredients 1 1/2 cups pecans (200gr) 1 cup brown sugar 1/4 cup (60gr) unsalted butter 3 large eggs 2 tbsp honey 1 tbsp glucose 1/4 cup heavy cream 1 teaspoon salt 4 tbsp Grand Marnier (or any Bourbon/Rum) Method 1. Heat sugar, honey, glucose and butter in a large saucepan until boiling, stirring constantly. 2. Roast the pecan on frying pan over medium heat, until is hot and just about to brown. Remove, set aside to cool. 3. Remove from heat and set aside to cool. 4. In the meantime, beat eggs, cream, Grand Marnier and salt in a separate bowl and add to caramel once cool. 5. Spread the pecans over the bottom of the pie crust, pour the liquid mixture into the pie crust. 6. Bake in a preheated oven at 350F (180C) until a toothpick inserted into the center comes out clean, about 40-50 minutes. 7. Take out and let it cools down before serving with a dollop of vanilla ice cream.
A Table For Two (ATFT) is Billy Law's food blog that features best eats in Sydney and around the world with drool-worthy food photography to salivate your appetite. I also throw in a smidgen of my food and travel photography for good measure. Billy Law also happened to be a contestant on MasterChef Australia 2011. 
You had me at Pecan! I agree, the South Peacan pie really is to die (haha) for. Your pie looks awesome, love that shine!
Minh´s last [type] ..Sushi Class- Surry Hills
Oh pleeease stop – some of us are trying to loose our winter warmth before summer! This looks tooooo good!!
Argh this looks so good! And ha, I’d love to see you walking into a scene at Merlotte’s! Now I needs me some pecan pie. A la mode.
Helen (grabyourfork)´s last [type] ..Wellington on a Plate 2010
hi there, you can get corn syrup at the korean grocers. they’re probably not as potent as the american version, but works just as well
Thanks for letting us know. Will keep that in mind
Billy this looks absolutely divine!
john@heneedsfood´s last [type] ..City Market & Harbourside Market- Wellington NZ
Wow Billy this has to be dynamic! Pecan pie with grand marnier – by golly I’ve been using boring maple all this time. Will have to enjoy this for Friday night’s dessert. Many thanks
Mmm I could do with some boozy pecan pie right now, still have yet to try the one at South even though everyone raves on and on about it!
Jacq´s last [type] ..Adriano Zumbo Patisserie- Balmain and Belle Fleur Fine Chocolates- Rozelle
Very True Blood-esque
Its hard to walk past a good Pecan Pie, & this one looks like a it’d be a must have
Anna Johnston´s last [type] ..DATE NIGHT – HOSPITALITY STYLE
I totally agree, double the caramel filling, there’s never enough of that goodness in the purchased pies!
Moya´s last [type] ..Salmon Pastrami – yes Salmon!
Lordy, there’d be more than a couple of spoons of Grand Marnier tipped in if I had my way
Delicious looking Pecan Pie recipe. Thanks for sharing!
Emma @CakeMistress´s last [type] ..Peanut Butter Chocolate Slice
I love True Blood! Sadly addictive. I can hear your southern drawl coming through..
Forager @ The Gourmet Forager´s last [type] ..Developing an appreciation for sake at Ocean Room
I love Pecans and Pecan Pie! The best ones I have tasted was during a visit to New orleans! Loved it.
Pam @ Cookingworld´s last [type] ..Healthy Eating Guidelines
Golden syrup works best I find for a deep flavour.
If you can get them though? the most unrefined molasses you can find. unffff
Yes I can get golden syrup here, but ran out and resolved to honey, sugar and water. I will try next time with golden syrup and see the difference.
Wow, what a beautiful set up and lighting-so romantic (smile). Oh, and your pie looks good too…
Stella´s last [type] ..A Good Cashew Cream
Wow Billy this looks AMAZING!!
So sad you have left MC.