Source: Grand Marnier Distillers

Crust Dough
1 1/8 cups all-purpose flour
1/3 cup very cold unsalted cut up butter
2 1/2 tablespoons ice water
1/2 teaspoon salt

Filling
1 cup (1/2 pound) granulated sugar
1/4 cup (2 ounces) butter
4 (1/2 pound) eggs
1 3/4 cups (13 ounces) dark corn syrup
1 1/2 teaspoons (1/4 ounce) vanilla extract
1 1/4 cups (5 ounces) pecans
1 pinch salt
2 tablespoons (1 ounce) Grand Marnier Cordon Rouge liqueur

Crust: In a bowl, combine the flour and salt. Add the butter and work it through with your hands until the mixture resembles coarse crumbs.

Using the tines of a fork, stir in the water 1 tablespoon at a time and work it in with your hands until having a smooth ball of dough (do not over-handle the dough). Wrap in plastic and refrigerate for 20 minutes.

Remove the dough from the refrigerator and cut it in half.

Roll out the dough on a floured surface into a circle about 14 inches in diameter and 1/8 inch thick.

Gently fold the circle of dough in half and then in half again in order to lift it without tearing it, and unfold it into a 9-inch pie pan. Crimp the edges, or pinch in a decorative border.

Filling: Using a mixer at low speed, blend the sugar, butter and salt until evenly blended.

With the machine running, add the eggs a little at a time, until they are all absorbed.

Add the syrup, vanilla extract and Grand Marnier Cordon Rouge liqueur. Mix until well blended.

To assemble pies, distribute the pecans evenly in the pie shells and then fill with the mixture.

Bake at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F. Bake for 40 minutes more, until set.

Yields 1 (9-inch) pie.