Pecan pie with a phyllo crust
Dimitra's Dishes · ♥ 583 likes · 9.9K views · 9 min video
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Ingredients
Method
Techniques
- 1 cup dark brown sugar
- 2 tbsp all-purpose flour
- ½ tsp cinnamon
Mix the brown sugar, flour, cinnamon and salt together.
The dry base of the filling
- ½ tsp salt
- 4 oz unsalted butter
- 3 whole eggs
- 1 tsp pure vanilla extract
Add the melted butter, the eggs and the vanilla.
- ¼ cup honey
- ½ cup maple syrup
- spray oil
Add the honey and the maple syrup, spraying the measuring cup with oil first so the honey releases, and mix.
Maple syrup and honey instead of corn syrup
- 2 tbsp heavy whipping cream
- 250 g pecan halves
Set aside about a cup of the pecan halves for the top and roughly chop the rest into the filling.
- 113 g unsalted butter
- ½ lb number four filo sheets
Grease the tart pan with the butter wrapper and a little more melted butter.
Layering the phyllo crust
Layer the filo one sheet at a time into the pan, letting it overhang, drizzling each with butter and going around the pan so they do not all face one direction.
- 1 tsp granulated sugar
- cinnamon
Every two or three layers sprinkle about a teaspoon of granulated sugar and some cinnamon inside the pan only; no butter on the final layer.
Cinnamon-sugar between the layers
Brush the overhanging filo with butter, gather it into a rustic border and brush once more.
Gathering a rustic border
Bake on the centre rack at 350F for 40 to 50 minutes, until golden all around and the filling no longer jiggles except a little in the centre; hers was ready in 55 minutes.
Cool at room temperature until completely set, one to two hours, before taking it out of the tart pan.