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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
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

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.

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)

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.