The Best Pecan Pie Recipe (with a flaky PHYLLO Crust!)

Get the recipe here: https://www.dimitrasdishes.com/pecan-pie-with-a-flaky-phyllo-crust/

Ingredients
For the crust:

1/2 pound (#4) phyllo pastry at room temperature (10-11 sheets)
4 ounces (114g) unsalted butter, melted
1/4 cup granulated sugar
ground cinnamon
For the Filling:

4 oz (114g) unsalted butter, melted
1 cup light or dark brown sugar
1.2 cup maple syrup
1/4 cup honey
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
3 eggs at room temperature
2 tablespoons heavy cream
2 tablespoons all-purpose flour
250g pecan halves
Instructions
Preheat the oven to 350 F, 180 C.

Make the Filling:

In a mixing bowl combine the sugar, flour, cinammon, and mix together. Add the remaining filling ingredients and whisk together. Coarsley chop 100g (about a cup) of the pecans and add to the filling. Set aside and prepare the crust.

Assemble the Pie:

Grease the bottom and sides of a 9-inch tart pan. Place it into a half-sheet baking pan.

Layer the phyllo sheets into the pan. Drizzle butter over each layer. Sprinkle a tablespoon of sugar over every 3rd layer and dust cinnamon on top.

Mix the pecan filling one more time and pour it into the center of the phyllo layers. Arrange the pecan halves on top of the filling.

Gather the phyllo that is hanging outside of the pan and tuck it into the side of the pan to create a border. Brush the border with butter.

Bake the pie on the center rack for 45-55 minutes. The filling will be mostly set and will jiggle slightly in the center.

Allow the pie to cool completely, carefully transfer it to a serving platter and serve.

Serve with ice cream or with vanilla whipped cream and Greek coffee. Kali Orexi!


Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes