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.
How to Make The Merrion Pecan Pice
Sweet Paste Tart Base
- 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.
- Chill the Dough:
- Wrap the dough in cling film and refrigerate for at least 1 hour to rest and firm up.
- 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.
- 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
- 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.
- 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.
- 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.
- 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
- Total Time: 1 hour 50 minutes
- Yield: 6-8 servings 1x
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.
Ingredients
- 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
- 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)
Instructions
Sweet Paste Tart Base
- 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.
- Chill the Dough:
- Wrap the dough in cling film and refrigerate for at least 1 hour to rest and firm up.
- 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.
- 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
- 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.
- 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.
- 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.
- 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
