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Rossi’s Favorite Deep Dish Pecan Pie (Aunt Gayle Original)

Rossi’s Favorite Deep Dish Pecan Pie (Aunt Gayle Original)

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1 ½ cups Butter, unsalted

¾ cup Sugar

1 ½ cups Syrup corn, light

1 ½ teaspoons Vanilla Extract

6 large Eggs

¾ teaspoon Salt

1 large Pie Crust

2-1 ½ cups Pecans

Combine butter, sugar, and light corn syrup over low heat until sugar dissolves. Cool slightly, add eggs, vanilla, and salt, mix well. Add pecans turning gently as to not break the pecans.

Secret Step:  Pour this entire mixture into a colander and strain from nuts. Set Pecans aside and pour remaining mixture into unbaked, deep dish pie shell.

Bake at 325 degrees for approximately 35 minutes, or until mixture sets enough to place pecans on top without falling into the mixture.

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Starting at the edge, place pecans in a spiral fashion overlapping each row. Return to oven and finish baking 20 to 40 minutes at 325 degrees.

This Post Has 4 Comments

  1. The same recipe that I have used forever, love it! I do use dark corn syrup though
    Great share thanks.

  2. You’re welcome Callie, thanks for your comments.

  3. Rossi,
    We hope you all are enjoying your holiday! I baked your pecan pies for the family for thanksgiving and they were absolutely delicious!! Thanks for sharing! This recipe is a keeper.
    Much love,
    Jessica and Dathan Weems

  4. You are most welcome. Damon sent me pics of your pies, I can’t believe you did two at at time! They are labor intense, but as you say absolutely delicious. I’m a firm believer that you eat first with your eyes and although Bobbi’s Aunt Gayle did not arrange her pecans in the way of the Chrysanthemum they were always heavily encrusted with whole pecans, I just had to put my spin on it. My you all have a warm and wonderful Christmas as the love in you family grows. Rossi & Bishop

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