Pecan Pie with a Flaky Phyllo Crust (No corn Syrup)

No corn syrup pecan pie with a buttery, crunchy crust!

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You have to make your next pecan pie with flaky phyllo crust! You’ve probably seen the mini pecan pie tarts they sell in the freezer section of your grocery store, but this is my buttery, flaky, crispy, gooey, sweet, nutty, big homemade pecan pie version. The buttery phyllo complements the luscious sweet cinnamon and pecan filling with a nod to the flavors of baklava. It will be a big crowd-pleaser, and it’s really easy to make. You can surprise everyone at Thanksgiving with this new version or take it to a fall gathering.

Why this will replace your traditional pecan pie

Crispy, buttery phyllo

Luscious & creamy cinnamon maple filling

Sweet toasted pecans

Easy light, airy and crispy phyllo pecan pie without corn syrup!

Mediterranean-style pecan pie

The crust:

• #4 phyllo pastry –room temperature
• Unsalted butter –melted
• Granulated sugar
• Ground cinnamon

The Filling:

• Unsalted butter –melted
• Light or dark brown sugar –tightly packed in the cup to measure
• Maple syrup
• Honey
• Salt
• Pure vanilla extract
• Ground cinnamon
• Eggs –room temperature
• Heavy cream
• All-purpose flour
• Pecan halves

No corn syrup pecan pie

If you’re like me, I never have corn syrup. I don’t want to buy it for one recipe and waste the rest. So, I use a mixture of maple syrup and honey as a substitute. It works and is delicious! The pie is sweet and silky, and the flavors go perfectly with the pecans.

Working with phyllo

Working with phyllo is easy if you follow a few tips. First, you’ll find it in your supermarket’s freezer section, and you should keep it frozen until you’re ready to use it. Move it to the refrigerator the night before you make your pie. Then, set it on the counter to come to room temperature for at least an hour before you’ll work with it. Be sure to leave the phyllo in the package while it’s on the counter so it doesn’t dry out. Remove the phyllo from the package when you’re ready, and store any leftovers refrigerated in plastic for up to a week.

How to make Pecan Pie with a Flaky Phyllo Crust

.Make the Filling:

1. Mix the sugar, flour, and cinnamon in a mixing bowl.
2. Whisk in the remaining filling ingredients.
3. Coarsely chop the pecans and add them to the filling.
4. Set aside and prepare the crust.

Assemble the Pie:

1. Preheat the oven to 350 °F, 180 °C
2. Grease the bottom and sides of a 9-inch tart pan. Place it into a half-sheet baking pan.
3. Layer and cross the phyllo sheets into the pan, drizzling butter over each layer and sprinkling a tablespoon of sugar over every 3rd layer.
4. Dust cinnamon on the top layer.
5. Mix the pecan filling one more time and pour it into the center of the phyllo layers.
6. Arrange the pecan halves on top of the filling.
7. Gather the phyllo hanging outside the pan and tuck it into the side of the pan to create a border.
8. Then, brush the border with butter.
9. Bake the pie on the center rack for 45-55 minutes. The filling will be mostly set and will jiggle slightly in the center.
10. Allow the pie to cool completely, and carefully transfer it to a serving platter.

Serving

The hardest part about this pie is waiting for it to completely cool and set. The pecans have a deep golden brown color, and it smells fantastic! I like to put the pie on a cutting board because it looks rustic and pretty. However, it would be very impressive on a beautiful cake stand or serving platter. Serve it with ice cream or vanilla whipped cream and hot Greek coffee. Kali Orexi!

More Pie Recipes:

• Apple Pie
• Nutella Phyllo Pie
• Pumpkin Phyllo Pie
• Apple Baklava Tart

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Pecan Pie with Phyllo Crust (No Corn Syrup)

Yield: 8 servings

This pecan pie with phyllo crust combines a crisp, buttery cinnamon-sugar crust with a rich maple, honey, and pecan filling. Made without corn syrup, it is a lighter, flaky twist on traditional pecan pie with flavors reminiscent of baklava. Serve it for Thanksgiving, Christmas, or your next fall gathering.

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Ingredients

For the Phyllo Crust:

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• ½ pound (#4) phyllo pastry, at room temperature, about 10–11 sheets
• 4 ounces (114 grams) unsalted butter, melted
• ¼ cup granulated sugar
• Ground cinnamon

For the Pecan Filling:

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• 4 ounces (114 grams) unsalted butter, melted
• 1 cup light or dark brown sugar, tightly packed
• ½ cup maple syrup
• ¼ cup honey
• ½ teaspoon salt
• 1 teaspoon pure vanilla extract
• ½ teaspoon ground cinnamon
• 3 eggs, at room temperature
• 2 tablespoons heavy cream
• 2 tablespoons all-purpose flour
• 250 grams pecan halves, divided

Instructions

Prepare the Oven and Pan: Preheat the oven to 350°F (180°C).
Grease the bottom and sides of a 9-inch tart pan. Place the tart pan on a half-sheet baking pan.
Make the Pecan Filling: Combine the brown sugar, flour, and cinnamon in a mixing bowl.
Add the melted butter, maple syrup, honey, salt, vanilla extract, eggs, and heavy cream. Whisk until combined.
Coarsely chop 100 grams, about 1 cup, of the pecans. Add the chopped pecans to the filling and stir to combine. Reserve the remaining pecan halves for the top of the pie.
Set the filling aside while preparing the crust.
Prepare the Phyllo Crust: Place one sheet of phyllo in the tart pan, allowing the excess pastry to hang over the edges.
Drizzle melted butter over the phyllo.
Continue layering and crossing the phyllo sheets in the pan, drizzling melted butter over each layer.
Sprinkle approximately 1 tablespoon of granulated sugar over every third layer of phyllo.
Dust the top layer with ground cinnamon.
Assemble the Pie: Mix the pecan filling once more and pour it into the center of the phyllo crust.
Arrange the reserved pecan halves over the filling.
Gather the phyllo hanging over the edge of the pan and tuck it around the inside edge to create a border.
Brush the phyllo border with the remaining melted butter.
Bake the Pie: Bake on the center rack for 45–55 minutes. The filling should be mostly set but should still jiggle slightly in the center.
Cool and Serve: Allow the pie to cool completely so the filling can finish setting.
Carefully transfer the cooled pie to a serving platter.
Serve with vanilla ice cream, vanilla whipped cream, and Greek coffee. Kali Orexi.

Notes

Thawing the Phyllo: Thaw the phyllo in its packaging overnight in the refrigerator. Leave it sealed and bring it to room temperature for at least 1 hour before assembling the pie.
Working with Phyllo: Keep the phyllo covered while assembling the crust because it dries out quickly. Wrap leftover phyllo tightly in plastic and refrigerate it for up to 1 week.
Pecans: Coarsely chop 100 grams, approximately 1 cup, of the pecans for the filling. Reserve the remaining pecan halves for decorating the top.
No Corn Syrup: This filling uses maple syrup and honey instead of corn syrup.
Checking for Doneness: The outer portion of the filling should be set, but the center should still have a slight jiggle when the pie is removed from the oven. It will continue setting as it cools.
Cooling: Allow the pie to cool completely before removing it from the tart pan, transferring it, or slicing it.
Storage: Store the pie in an airtight container at room temperature for up to 1 day. Refrigerate it for longer storage.
Recrisping the Phyllo: Place the pie in a 300°F (150°C) oven for approximately 10 minutes to restore some of the phyllo’s crisp texture.
Filoxenia Hosting Tip: Prepare the pie earlier in the day and allow it to cool completely before your guests arrive. Transfer it to a beautiful cake stand or wooden serving board and serve it with vanilla ice cream or whipped cream after dinner.

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