Pecan Phyllo Pie

Pecan Phyllo Pie


  • 1/2 cup butter, melted
  • 4 eggs
  • 3/4 cups sugar
  • 1 cup light corn syrup
  • 2 teaspoons vanilla
  • 1/2 teaspoon cider vinegar
  • 2 cups pecans, chopped
  • 20 sheets Athens Fillo Dough (9 x 14), thawed
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 12 whole pecans
  • Powdered sugar to dust
  • Whipped cream for garnish


  1. In large mixing bowl, combine butter, eggs, sugar, corn syrup, vanilla and vinegar, mixing well.
  2. Stir in pecans. Set aside.
  3. To prepare fillo crust, use a 9-inch tart pan. Cut a 9-inch circle out of wax paper and use it as a pattern to cut through 17 sheets of fillo. Cut through all the layers of the 17 sheets of fillo.
  4. Overlap the sheets in the pan, buttering the sheets as you fit them into the pan. Pour filling over the sheets.
  5. Take the remaining 3 sheets of fillo, brush lightly with butter, and cut small triangles to use to decorate the top of the pie.
  6. Bake in preheated 350 degree F oven for 50 to 60 minutes until golden brown.
  7. After pie cools, garnish with powdered sugar and whipped cream.

Prep Time: 25 Mins
Cook Time: 1 Hour
Total Time: 1 Hour 25 Mins
Yield: 12 servings

Recipe used with permission from Athens Foods. This phyllo recipe and hundreds more can be found at

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