FILLING:
1/4 cup (4 tbsp.) butter, melted
4 eggs
3/4 cup sugar
1 cup light corn syrup
1/2 tsp. cider vinegar
2 tsp. vanilla
1/2 tsp. salt
2 cups pecan pieces
CRUST:
10 sheets phyllo dough
4 tbsp. melted butter
1 tbsp. sugar
TOPPING:
3 oz. cream cheese, softened
1 tsp. vanilla
1 tbsp. sugar
2 tbsp. ground pecans
10 pecan halves
For the filling: Combine melted butter, eggs,
sugar, corn syrup, vinegar, vanilla and salt; beat well. Stir in pecan pieces.
Set aside.
For the crust: Place 1 sheet of phyllo dough on a
work surface, keeping unused sheets covered with plastic wrap and a lightly
dampened towel. Brush some butter on the sheet of dough. Sprinkle with some of
the sugar. Top with another sheet of dough, and butter. Repeat until all dough
has been used up.
Invert a 9-inch pie pan onto the stack of dough.
With a sharp knife, cut around the rim of the pie pan to form a circle. Brush
inside of pan lightly with melted butter. Place layered dough circle in pie pan
and press firmly into bottom and sides of pan. Stir filling and pour into crust.
Cut several 3-inch triangles from remaining
scraps of buttered dough. Decorate top of filling with triangles. Bake at 350
degrees for 45 to 50 minutes, or until a toothpick inserted in center comes out
clean. Cool thoroughly.
For the topping: Beat together cream cheese,
vanilla and sugar. Dollop or pipe onto pie in a decorative fashion. Sprinkle pie
with ground nuts. Garnish with pecan halves.
from athens.com
