Pecan Phyllo Pie

Pecan Phyllo Pie



  • 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 sheets Athens Fillo Dough (9 x 14), thawed
  • 1/4 cup butter, melted
  • 2 tablespoons granulated sugar
  • 12 whole pecans
  • Powdered sugar to dust
  • Whipped cream for garnish


  1. Filling: In large mixing bowl, combine butter, eggs, sugar, corn syrup, vanilla extract and vinegar, mixing well.
  2. Stir in pecans. Set aside.
  3. 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 degrees F oven for 50 to 60 minutes until golden brown.
  7. After pie cools, garnish with powdered sugar and whipped cream.

Prep: 25 min | Cook: 1 hr | Yield: 12 servings

Recipe and photo used with permission from: Athens Foods, Inc.