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: 60 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A stunning pecan pie with a sweet pastry crust. Perfect for holidays or any special occasion.
Ingredients
Units
Scale
- 1 1/4 cups (155 g) all-purpose flour
- 5 tablespoons + 1 teaspoon unsalted butter
- 1/2 cup (60 g) powdered sugar
- 1 large egg
- Pinch of salt
- 4 large eggs
- 1 large egg yolk
- 1/2 cup (120 ml) golden syrup
- 1/4 cup (60 ml) honey
- 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
- 1 1/2 cups (175 g) pecans, whole or halved
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.
Notes
- For a richer flavor, toast the pecans lightly in a dry pan before adding them to the filling.
- If you don’t have golden syrup, you can substitute with corn syrup or a mix of light corn syrup and honey.
- Store leftover pie in the refrigerator for up to 3 days; cover loosely with foil to prevent the crust from drying out.
- Prep Time: 30 minutes
- Chilling Time: 60 mins
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30
- Sodium: 100
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
What should I do if my dough is too crumbly after mixing the butter, powdered sugar, and flour?
If your dough is too crumbly, try adding a small amount of cold water, one tablespoon at a time, until it comes together.
How do I know when to take the tart crust out of the oven after blind baking?
The tart crust should be lightly golden and slightly firm to the touch after baking at 320°F (160°C) for 10 minutes.
Can I substitute the floral honey in the filling with another type of honey?
Yes, you can use regular honey or another type, but the flavor profile may differ slightly from the intended floral notes.
