Pecan Pie

Happy Thanksgiving, everyone! Of course, the staple at  my house is pecan pie. This year, though, I wanted to try it with a bit of alcohol in the mix. Most of the recipes call for bourbon, but since no one drinks that at home, I used grappa and kaluah.It’s bound ot be an interesting flavor.

So, first, prepare the pie crust.

While that’s baking, start roasting the pecans, and heating up the caramel.

Then mix the cream, the eggs, the salt and the alcohol.

Add it to the caramel. Place the nuts at the bottom of the pie, then fill with the liquid. Bake!

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.

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