Pie Recipes
Pecan Phyllo Pie
Prep: 25 min | Bake: 1 hr | Yield: 12 servings
Ingredients
Filling
- 1/2 cup butter, melted
- 4 eggs
- 3/4 cups granulated sugar
- 1 cup light corn syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon cider vinegar
- 2 cups pecans, chopped
Fillo Crust
- 20 (9 x 14 inch) sheets Athens Fillo Dough, thawed
- 1/4 cup butter, melted
- 2 tablespoons granulated sugar
- 12 whole pecans
- Powdered sugar to dust
- Whipped cream for garnish
Instructions
Filling
- In large mixing bowl, combine butter, eggs, sugar, corn syrup, vanilla extract and vinegar, mixing well.
- Stir in pecans. Set aside.
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.
- Overlap the sheets in the pan, buttering the sheets as you fit them into the pan. Pour filling over the sheets.
- Take the remaining 3 sheets of fillo, brush lightly with butter, and cut small triangles to use to decorate the top of the pie.
- Bake in preheated 350 degrees F oven for 50 to 60 minutes until golden brown.
- After pie cools, garnish with powdered sugar and whipped cream.
Attribution
Recipe and photo used with permission from:
Athens Foods, Inc.