If you’ve ever visited MONOslow’s cozy space, chances are you’ve already come across this special dessert. It’s no coincidence that the Irsai Olivér pie became one of last year’s biggest favorites: a light, fragrant, yet distinctive treat that boldly experiments with flavors.
The good news? Now you can make it at home.
What makes this pie special?
The Irsai Olivér grape variety is a true explosion of flavor all on its own: its floral and fruity notes open up a whole new dimension in a dessert. What’s more, in the MONOslow kitchen, it’s prepared with the restaurant’s own wine, Bazalt Irsai (2024), which further highlights the freshness and elegance of the flavors.
Whether you’re entertaining guests or enjoying a quiet afternoon, this dessert is guaranteed to make the moment special.
A slice that is both light and memorable.
Ingredients:
For a 32-cm pie pan (6–8 servings):
Dough:
- 500 g all-purpose flour
- 250 g butter
- 3 eggs
- 100 g sugar
- The zest of 1 small lemon
- 1 package of vanilla sugar
Cream:
- 500 ml milk
- 500 ml heavy cream
- 1 dl Bazalt Irsai Olivér
- 120 g flour
- 200 g sugar
- 6 eggs
- zest of 1 lemon
- 40 g sliced almonds
Preparation
Dough:
- Crumble the flour with the cold butter, then add the eggs, sugar, vanilla sugar, and grated lemon zest.
- Knead the ingredients into a smooth dough, then wrap it in plastic wrap and let it rest in the refrigerator for 40 minutes.
- Roll out the rested dough and place it in a pie pan that has been greased and lined with parchment paper.
Cream:
- Combine the milk and cream in a saucepan, then bring to a boil
- Meanwhile, whisk the eggs with the sugar and flour until smooth, then gradually pour in the hot milk-and-cream mixture. Mix thoroughly, return to the heat, and thicken while stirring constantly, then let cool.
- Add the Irsai Olivér and the grated lemon zest to the cream, which has cooled to lukewarm.
Assembly and baking: Pour the cream into the pan lined with the pastry, then sprinkle sliced almonds on top. Bake in a preheated oven at 180 °C for about 40–50 minutes, until done.
Tips:
- Be sure to check after 40 minutes: the center of the cream should no longer be runny, but rather have the consistency of a "wobbly pudding."
- If the top (almonds) browns too quickly, cover it with aluminum foil after 20–25 minutes.
- It’s ready when the center is still a little wobbly, because it will continue to set as it cools.
- Slice it only after it has cooled completely
Enjoy your meal!