Phyllo means “leaf” in Greek. These are tissue paper-thin like sheets of dough made from flour, water and a bit of oil. In this recipe, it’s made into a nice crusty pecan pie recipe.
How To Make Crunch Phyllo Pecan Pie
Ingredients
For Filling:
- 1/4 cup butter, melted
- 4 eggs
- 3/4 cup sugar
- 1 cup light corn syrup
- 1/2 tsp cider vinegar
- 2 tsp vanilla
- 1/2 tsp salt
- 2 cup pecan pieces
For Crust:
- 10 sheet phyllo dough
- 4 tbsp butter, melted
- 1 tbsp sugar
For Topping:
- 3 oz cream cheese, softened
- 1 tsp vanilla
- 1 tbsp sugar
- 2 tbsp pecans, ground
- 10 pecan halves
Instructions
For the filling:
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For the filling: Combine melted butter, eggs, sugar, corn syrup, vinegar, vanilla and salt; beat well. Stir in pecan pieces. Set aside.
For the crust:
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For the crust: Place 1 sheet of phyllo dough on a work surface, keeping unused sheets covered with plastic wrap and a lightly dampened towel.
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Brush some butter on the sheet of dough. Sprinkle with some of the sugar. Top with another sheet of dough, and butter. Repeat until all dough has been used up.
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Invert a 9-in. pie pan onto the stack of dough. With a sharp knife, cut around the rim of the pie pan to form a circle. Brush inside of pan lightly with melted butter.
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Place layered dough circle in pie pan and press firmly into bottom and sides of pan. Stir filling and pour into crust. Cut several 3-in. triangles from remaining scraps of buttered dough.
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Decorate top of filling with triangles. Bake at 350 degrees for 45 to 50 minutes, or until a toothpick inserted in center comes out clean.
For the topping:
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Cool thoroughly. For the topping: Beat together cream cheese, vanilla and sugar. Dollop or pipe onto pie in a decorative fashion. Sprinkle pie with ground nuts. Garnish with pecan halves.
Nutrition
- Sugar: 56g
- :
- Calcium: 55mg
- Calories: 668kcal
- Carbohydrates: 72g
- Cholesterol: 124mg
- Fat: 41g
- Fiber: 3g
- Iron: 2mg
- Potassium: 192mg
- Protein: 8g
- Saturated Fat: 12g
- Sodium: 354mg
- Vitamin A: 632IU
- Vitamin C: 1mg
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