The Merrion Pecan Pie

Pecan pie is an All American Classic, this version comes flying in from across the pond. And it is as delicious as it is pretty.

The fall baking season is upon us, and the 5-star Merrion Hotel in Ireland has shared its recipe for a delicious pecan pie. Despite being an American classic, this Irish recipe is a work of art much like the hotel’s important private collection of 19th and 20th century art, and should be enjoyed by all. Here’s why; it features a homemade sweet tart base, soft notes of floral honey, nutty pecans and gooey center. Exactly the way a pecan pie should be. Serve with a dollop of ice cream and a few shavings of lime peel on top.

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How to Make The Merrion Pecan Pice

Sweet Paste Tart Base

1. Mix the Dough:
   • In a mixer with the paddle attachment, cream together the cold butter and powdered sugar until smooth.
   • Add the egg and continue mixing until fully incorporated.
   • Slowly add flour and a pinch of salt, mixing gently to form a dough.
2. Chill the Dough:
   • Wrap the dough in cling film and refrigerate for at least 1 hour to rest and firm up.
3. Prepare the Tart Crust:
   • After chilling, let the dough sit at room temperature for 10 minutes to soften slightly.
   • Roll out the dough on a lightly floured surface to about 1/8 inch thick.
   • Line a 9-inch tart pan with the dough, ensuring it covers the base and sides evenly.
4. Blind Baking:
   • Prick the base of the dough with a fork, line it with parchment paper, and fill with pie weights or uncooked rice.
   • Refrigerate the lined tart pan for 10 minutes before baking at 320°F (160°C) for 10 minutes.

Pecan Tart Filling

1. Make the Filling:
   • In a large bowl, whisk together eggs, egg yolk, golden syrup, honey, and vanilla. Mix well until smooth. Strain the mixture if needed.
2. Assemble the Tart:
   • Scatter the pecans evenly over the pre-baked tart base.
   • Pour the egg and syrup mixture over the pecans, making sure it is evenly distributed.
3. Bake the Tart:
   • Bake at 320°F (160°C) for about 20 minutes or until the filling is set and the crust is golden brown.
4. Cool and Serve:
   • Let the tart cool before serving. Pair it with whipped cream or vanilla ice cream for an extra treat.

Recipe Notes:

• Make-Ahead Tip: You can prepare the dough a day in advance and store it in the fridge. Let it rest at room temperature for a few minutes before rolling.
• Substitute Syrups: If you don’t have golden syrup, you can use light corn syrup or maple syrup as a replacement.
• Pecan Options: Use halved pecans for a more decorative top or chopped pecans for easier slicing.

The Merrion Pecan Pie

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• Author: The Merrion Hotel
• Total Time: 1 hour 50 minutes
• Yield: 6-8 servings 1x

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Description

Pecan pie is an All American Classic, this version comes flying in from across the pond. And it is as delicious as it is pretty.

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Ingredients

Units USM Scale 1x2x3x

Sweet Paste Tart Base

• 1 1/4 cups all-purpose flour (155g)
• 5 tablespoons + 1 teaspoon unsalted butter, cold (75g)
• 1/2 cup powdered sugar (60g)
• 1 large egg
• Pinch of salt

Pecan Tart Filling

• 4 large eggs
• 1 large egg yolk
• 1/2 cup golden syrup (120ml)
• 1/4 cup honey (60ml)
• 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
• 1 1/2 cups pecans, whole or halved (175g)

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Instructions

Sweet Paste Tart Base

1. Mix the Dough:
   • In a mixer with the paddle attachment, cream together the cold butter and powdered sugar until smooth.
   • Add the egg and continue mixing until fully incorporated.
   • Slowly add flour and a pinch of salt, mixing gently to form a dough.
2. Chill the Dough:
   • Wrap the dough in cling film and refrigerate for at least 1 hour to rest and firm up.
3. Prepare the Tart Crust:
   • After chilling, let the dough sit at room temperature for 10 minutes to soften slightly.
   • Roll out the dough on a lightly floured surface to about 1/8 inch thick.
   • Line a 9-inch tart pan with the dough, ensuring it covers the base and sides evenly.
4. Blind Baking:
   • Prick the base of the dough with a fork, line it with parchment paper, and fill with pie weights or uncooked rice.
   • Refrigerate the lined tart pan for 10 minutes before baking at 320°F (160°C) for 10 minutes.

Pecan Tart Filling

1. Make the Filling:
   • In a large bowl, whisk together eggs, egg yolk, golden syrup, honey, and vanilla. Mix well until smooth. Strain the mixture if needed.
2. Assemble the Tart:
   • Scatter the pecans evenly over the pre-baked tart base.
   • Pour the egg and syrup mixture over the pecans, making sure it is evenly distributed.
3. Bake the Tart:
   • Bake at 320°F (160°C) for about 20 minutes or until the filling is set and the crust is golden brown.
4. Cool and Serve:
   • Let the tart cool before serving. Pair it with whipped cream or vanilla ice cream for an extra treat.

Notes

Make-Ahead Tip: You can prepare the dough a day in advance and store it in the fridge. Let it rest at room temperature for a few minutes before rolling.

Substitute Syrups: If you don’t have golden syrup, you can use light corn syrup or maple syrup as a replacement.

Pecan Options: Use halved pecans for a more decorative top or chopped pecans for easier slicing.

• Prep Time: 20 mins
• Chilling Time: 60 mins
• Cook Time: 30 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 500
• Sugar: 50g
• Sodium: 180mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 100mg