CHOCOLATE PECAN FILO PIE
as seen on George Hirsch Living it UP! TV series
8-10 servings
Filo Pecan Pie is a spin-off of traditional pecan pie. Instead of using a pastry crust, the filling is placed
on sheets of filo, and the tops are twisted to make it a closed pie. This version is not as sticky and
sweet as traditional pecan pie.
4 eggs
1 egg yolk
1 cup light corn syrup
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon fresh lemon juice
viewer
1/2 teaspoon salt
favorite
2 cups pecans, chopped into small pices
1 cup chopped chocolate or chips
8 sheets filo pastry
1/4 pound (1stick) butter, melted
Optional 1/2 cup cake crumbs
Pre heat oven to 375 degrees, or a convection oven to 350 degrees.
In a medium bowl, combine the eggs, egg yolk, corn syrup, sugar, vanilla, lemon juice, salt and whisk
until well combined. Stir in Pecans and chocolate. Unfold the filo sheets and lay them on a flat
surface. To prevent the filo from drying out too quickly, cover them with plastic wrap and a damp
towel. Remove one sheet of filo, brush it with melted butter, and place it in a buttered 10 inch cake
pan. If using cake crumbs, spread one tablespoon on each sheet. Repeat with the remaining sheets,
placing them one on top of the other.
Pour the filling into the pan; gently gather the excess filo in the center, and twist carefully to make a
cover for the pie. Gently brush the top of filo with melted butter. Bake for 40- 45 minutes.
Allow to cool for 30 minutes, remove from cake pan by topping with a plate, invert cake pan, place
another plate on top and invert right side up. Dust with powdered sugar. Serve with whip cream, ice
cream or bourbon sauce.
Tip:
•
Use good quality chocolate.
•
When working with filo, always keep
a clean-dampened kitchen towel on
filo sheets to prevent them from
drying out.
georgehirschlifestyle.com
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