I realize that I may be doing the Thanksgiving meal backwards. I get the concept naturally. My mother always said that she would prefer to start with dessert. So this is for you mom.
- 1/2 Basic Pie Crust (See Earlier Recipe)
- 1 1/2-2 Cups Whole Pecans
- 1 Stick Butter (8 Tablespoons), melted
- 4 Eggs, lightly beaten
- 2 Tablespoons Heavy Cream
- 1/2 Cup Sugar
- 1/2 Cut Brown Sugar
- 4 Teaspoons Flour
- 1 Teaspoon Vanilla Extract
- 2 Tablespoons Grand Marnier
- 2 Tablespoons Cocoa Powder
- 2 Mixing Bowls
- 1 9″ Pie Pan
- 1 Cookie Sheet
- Make the crust and either make two pies, reserve the other 1/2 for later or cut the recipe in half. This pie only needs a bottom.
- Roll out the dough and line the bottom of a buttered pie pan.
- Pre heat oven to 325.
- Mix the wet ingredients together in one bowl, including a little less than 1/2 of the butter.
- Mix the dry ingredients together.
- Add the dry ingredients to the wet. Do not overmix.
- Pour mixture into pie shell.
- Arrange pecans on top. If you can be bothered, it’s nice to arrange in a fan pattern. My kids eat this before noticing so I usually don’t bother.
- Pour the remaining melted butter evenly over the pecans.
- Place the pan on a cookie sheet in the middle of the oven.
- Cook for 60 minutes or so and then check on it. If the crust is starting to get overly brown, cover it with a few strips of aluminum foil. This will depend on the consistency of your oven. It doesn’t always happen.
- Cook for at least another ten minutes. You do not want to overcook your pie. It wants to still be a little jiggly when you move it, the consistency of jello.
- Remove and let cool.
Serve with Grand Marnier infused whipped cream from yesterday.