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An Adult Easter Dessert

Grand Marnier Custard 5

My mother’s favourite dessert was a plain baked custard. As a child I thought it was OK but didn’t see the big deal. It wasn’t incredibly sweet like most desserts. As I’ve aged, I am getting my mother’s point. The heavily sugared desserts are very nice but a creamy less sweet dessert just seems better. Enter Grand Marnier Custard Pie.

I mixed eggs, sugar, cornstarch, vanilla, grand marnier, orange zest and salt in a bowl.

Grand Marnier Custard 1

I put the milk and cream in a saucepan and heated until there was lots of steam coming off. I poured it in a thin stream into the egg mixture, whipping constantly. I put the mixture back in the saucepan.

Grand Marnier Custard 2

Put the unbaked pie crust in a preheated 400 F oven. Put the saucepan on medium low heat and stir until the mixture at the bottom of the sauce pan just starts to pick up on the spoon as you stir. Pour the filling into the hot pie crust. If there is any filling left, you can put it in an oven proof bowl and put it in the oven with the pie. Reduce the oven temperature to 375 F.

Grand Marnier Custard 3

Cook for 12 to 15 minutes until the edge of the pie is set but the middle should still jiggle when shaken. Take out and cool to room temperature on a rack.

Grand Marnier Custard 4

Before serving, make the Grand Marnier Whipped Cream and spoon over the slices of pie.

The Verdict

This isn’t adult because of the Grand Marnier. It just gives a nice taste to the custard without being overpowering (my mother would approve). What makes it adult is it isn’t overpoweringly sweet. It has a nice creamy texture with a sweet note. Its not that your kids won’t like this, it is just geared to more adult tastes.

The Old Fat Guy

Grand Marnier Custard Pie

Yield: 8 servings

Grand Marnier Custard Pie


  • 3 eggs
  • 150 ml (2/3 cup) sugar
  • 45 ml (3 tablespoons) cornstarch
  • 5 ml (1 teaspoon) vanilla extract
  • zest of one orange
  • 1/4 cup Grand Marnier
  • 1 ml (1/8 teaspoon) salt
  • 500 ml (2 cups) milk (do not use skim, 1% or 2% butterfat)
  • 250 ml (1 cup) whipping cream
  • 9 inch unbaked pie shell
  • 250 ml (1 cup) whipping cream
  • 15 ml (1 tablespoon) sugar
  • 2 ml (1/2 teaspoon) vanilla extract
  • 15 ml (1 tablespoon) Grand Marnier


  1. Put oven rack on second lowest position.
  2. Preheat oven to 400 F.
  3. In a large bowl, mix eggs, sugar, cornstarch, vanilla extract, orange zest, Grand Marnier and salt.
  4. Put the milk and cream in a saucepan over medium and heat until it is very steamy (don't boil).
  5. Pour the milk into the egg mixture in a thin stream, whisking constantly.
  6. Put the mixture back in the saucepan.
  7. Put the pie crust in the oven.
  8. Put the saucepan back over medium low heat and stir constantly until the spoon begins to pick up a film from the bottom of the pot. Be careful not to scorch the mixture. Take it off the heat as soon as there is a film scraped up by the spoon.
  9. Pour the filling into the hot pastry. Any excess filling can be cooked in an oven proof bowl.
  10. Reduce the oven temperature to 375 F.
  11. Cook for 12 to 15 minutes. The edge of the filling should be set but the centre should still jiggle when shaken.
  12. Cool to room temperature on a rack.
  13. Whisk whipping cream, sugar and Grand Marnier to a soft peak. I like it more sauce like than really set but that is personal preference.
  14. Slice the pie and spoon the whipped cream over the pie.
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6 Responses

  1. I know what you mean about “Adult Sweet” much more enjoyable to eat a desert that is not overly sweet. Your custard pie looks amazing. Your Mom knew what was best for you and thank goodness you were listening. Thanks for sharing my foodie friend. Be Blessed.
    Josie (and Sophie “the beagle” )

    1. So good of you to visit, Josie. I have only been afraid of two people in my life. Both are five foot tall women, my mother and She Who Must Be Obeyed. Of course I listened!

      Say high to Sophie for me.

      The Old Fat Guy

  2. Grandma always had a 3 qt casserole full of egg custard when ever Pop was comming in on vacation. I guess its where I got my love for it, and when I had chickens the fresh eggs made all the difference. I like maple extract…. who knew a southern boy who likes maple vice vanilla.

    Never did pies, was always just a 9×13 pyrex full of custard.

    When working in Mexico I really liked Flan, egg custard with caramel. Ok, well basically it is anyway….LOL

    Sure looks good!

    1. Thanks, Foamheart. My mom’s custard was just in a pan too. She would eat the custard right out of the pan with a spoon when she thought no one was watching. I would love to try it with fresh eggs. I might have to get some from a local supplier and try that!

      The Old Fat Guy

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