Ingredients
FILLING:
1/4 C. (4 tbsp.) butter, melted
4 eggs
3/4 C. sugar
1 C. light corn syrup
1/2 tsp. cider vinegar
2 tsp. vanilla
1/2 tsp. salt
2 C. 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
Directions
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-in. 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-in. 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.
