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
For the filling:
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:
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.
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.
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.
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.
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:
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.
- 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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