Tourtière de Crème Grand Mernier

A grand cake recipe found in “The Grand Grand Marnier Cookbook” by James Beard published in 1970
Tourtière de Crème Grand Mernier

“I’m sure that most of us have enjoyed Grand Marnier after many a fine meal. But it’s a shame that we don’t enjoy it so often in our meals. I find Grand Marnier excellent for adding a little extra ‘grandeur’. I hope that you will enjoy my Grand Recipes as much as I enjoyed creating them” – James Beard

Makes 8 servings


3 oz. butter, melted
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1 tablespoon (1 envelope) unflavored gelatine
1/2 cup water
1/2 cup sugar
Pinch of salt
3 eggs, separated
1/2 cup Grand Marnier
1 cup (1/2 pint) heavy cream
whipped cream and chocolate curls


[1] Mix the butter, crumbs and sugar in a bowl and press firmly into a 9-inch pie pan. Bake for 10 minutes in a 350° oven. Remove to a wire rack to cool completely before filling.

[2] Sprinkle the gelatine over the water in a medium-size saucepan. Stir over low heat until completely dissolved. Add 1/4 cup of the sugar. salt. and the egg yolks. Mix well and cook over low heat. stirring constantly. until thickened. Make sure it does not come to a boil or it will curdle. Remove the pan from the heat and add the Grand Marnier. Cool until partially set. Beat the egg whites until soft peaks form. add the remaining sugar and continue beating until the whites are stiff but not dry. Whip the cream in a chilled bowl until you have soft peaks.

[4] Place the Grand Marnier mixture in a large bowl. fold in the whites and whipped cream gently but thoroughly. Spoon the mixture into the prepared pie shell. Chill in the refrigerator for 4 to 5 hours. Before serving garnish the top with whipped cream and chocolate curls.