This twist on the traditional pecan pie packs a crunchy punch with its Phyllo crust.
- 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 Phyllo Dough (9 x 14 ), thawed
- 1/4 cup butter, melted
- 2 tablespoons sugar
- 12 whole pecans
- Powdered sugar to dust
- Whipped cream for garnish
In large mixing bowl, combine butter, eggs, sugar, corn syrup, vanilla and vinegar, mixing well. Stir in pecans. Set aside.
To prepare Phyllo crust, use a 9″ tart pan. Thaw one roll of Phyllo, following thawing instructions on package. Preheat oven to 3501/4F. Cut a 9″ circle out of wax paper and use it as a pattern to cut through a stack of 17 sheets of Phyllo.
Overlap the sheets in the pan, brushing butter on top of each sheet as you fit them into the pan. Pour filling over the sheets.
Take the remaining 3 sheets of Phyllo, brush lightly with butter, stack them and cut small triangles to use to decorate the top of the pie. Place triangles evenly spaced around the perimeter of pie.
Bake for 50 to 60 minutes until golden brown. After pie cools, garnish with powdered sugar and whipped cream.