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

Watch the Video:

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:

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

Assemble the Pie:

Preheat the oven to 350 °F, 180 °C
Grease the bottom and sides of a 9-inch tart pan. Place it into a half-sheet baking pan.
Layer and cross the phyllo sheets into the pan, drizzling butter over each layer and sprinkling a tablespoon of sugar over every 3rd layer.
Dust cinnamon on the top layer.
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 hanging outside the pan and tuck it into the side of the pan to create a border.
Then, 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, 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:

Pecan Pie with a Flaky Phyllo Crust

Yield: 8 servings

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!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.