Pecan Pie

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
  1. 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.
  2. Roll out the dough and line the bottom of a buttered pie pan.
  3. Pre heat oven to 325.
  4. Mix the wet ingredients together in one bowl, including a little less than 1/2 of the butter.
  5. Mix the dry ingredients together.
  6. Add the dry ingredients to the wet. Do not overmix.
  7. Pour mixture into pie shell.
  8. 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.
  9. Pour the remaining melted butter evenly over the pecans.
  10. Place the pan on a cookie sheet in the middle of the oven.
  11. 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.
  12. 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.
  13. Remove and let cool.

Serve with Grand Marnier infused whipped cream from yesterday.


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