This pecan pie uses layers of phyllo for a light, crisp crust. The brown-sugar filling is baked until firm and then cooled in the pan.
Ingredients
- Cooking spray, about 4 sprays or enough to coat the phyllo
- 8 sheets phyllo dough
- ⅔ cup packed light brown sugar
- 6 tablespoons light butter, melted
- ⅓ cup light corn syrup
- 4 large egg whites, lightly beaten
- ¾ cup unsalted pecan halves, each sliced lengthwise into 3 pieces
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat a 9-inch round baking pan with cooking spray.
- Cut each phyllo sheet in half diagonally to make two equal triangles.
- Place one phyllo triangle in the pan and lightly coat it with cooking spray. Add the remaining triangles one at a time, shifting each set of corners slightly to form a fan that covers the pan.
- Bake for about 10 minutes, until lightly browned.
- Reduce the oven temperature to 325°F (165°C).
- Combine the brown sugar, melted butter, corn syrup, and egg whites in a medium bowl.
- Pour the filling into the crust and top with the pecans.
- Bake uncovered for about 35 minutes, until firm and 160°F (71°C) in the center. Cover partway through if the crust becomes too brown.
- Cool in the pan and cut into 12 pieces.
Allow about 20 minutes for preparation and 45 minutes for cooking.
