Ingredients Jump to Instructions ↓

  1. 1 1/2 cups graham cracker crumbs

  2. 3 tbsp. melted butter

  3. 1 1/4 cups butter, room temperature, divided

  4. 1 1/2 cups chopped pecans

  5. 448 g powdered sugar, sifted

  6. 3 large eggs, beaten to blend

  7. 224 g unsweetened chocolate, melted and cooled

  8. 1 tbsp. Grand Marnier orange liqueur

  9. whipped cream

Instructions Jump to Ingredients ↑

  1. Lightly butter a 10x15 inch baking pan. Stir together graham crumbs and melted butter in a small bowl until evenly moistened. Sprinkle crumb mixture evenly over bottom of prepared pan. Refrigerate. Melt 1/4 cup butter in a large skillet over medium heat. Add pecans and toast about 5 minutes, stirring occasionally. Set aside. Cream together remaining butter in a large bowl. Gradually beat in powdered sugar. Add eggs 1 at a time, beating after each addition. Stir in chocolate and pecans. Spread mixture evenly over cold graham crumbs. Drizzle Grand Marnier over top and cut in with the tip of a knife. Refrigerate 1 hour to set. Serve cold with dollops of whipped cream.


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