To make the filling, combine all ingredients except pecans; beat well. Stir in pecan pieces and set aside.
To make the crust: place one sheet of phyllo dough on work surface with melted butter; lightly sprinkle with some of the sugar. Repeat nine times.
Invert 9 inch pie pan onto layered phyllo. With a sharp knife, cut around pie pan rim to form a circle. Brush inside of pan lightly with melted butter. Place layered phyllo circle in pie pan, press firmly into bottom and sides.
Stir filling, pour into crust. Cut several 3 inch triangles from remaining scraps of buttered dough. Decorate top of filling with triangles. Bake at 350 degrees F for 45 to 50 minutes, or until a toothpick inserted in center comes out clean. Cool.
To make topping: beat cream cheese, vanilla and sugar. Dollop or pip onto pie in a decorative fashion. Sprinkle with ground pecans and garnish with pecan halves.
Ingredients for filling:
Ingredients for topping:
Ingredients for crust:
