Celebrating 100 years of PYREX with My No-Fail Pecan Pie Recipe is a sponsored post
Let’s face it, most of the time getting our kids and spouses to sit down together to eat the same meal (yes I am guilty as charged of cooking two different entrees per kid since neither one likes what the other one does) is a challenge.
Of course if I so much as MENTION the word pecan pie- my kids will be the first ones to not only be at the table, and agree to eat the same meal, but they’ll make pretty flowered place settings to boot.
And every major holiday which includes the changing of the seasons ( or when I am in desperate need of some comfort food) I throw away the calorie counting and splurge on my very own pecan pies and yes I eat some…okay a lot. This recipe is from my trusted Good Housekeeping cookbook and it has never failed.
we are Celebrating 100 years of PYREX with My No-Fail Pecan Pie Recipe #Pyrex100
And of course NO baking would be complete without my trusted PYREX measuring cups and baking glassware which is why I was so excited to join in and celebrate PYREX’s 100th anniversary !
To celebrate this very auspicious occasion Pyrex is releasing two limited-edition product lines to celebrate their 100th anniversary and I am baking up my pecan pie goodness in their limited “New Dots” collection of the (which is so 1960s mod!) Both of their limited new 2015 lines will feature the familiar Pyrex dot motif in a variety of colors.
And now onto my No fail Pecan Pie recipe!!
9 inch unbaked pie crust
1 cup dark corn syrup
½ cup sugar
¼ cup butter or margarine, melted
1 tsp vanilla extract 1 cup pecan halves
1 Preheat oven to 350 degrees
2 Beat eggs in medium bowl well
3 Beat in corn syrup, sugar vanilla extract and butter or margarine until well blended
4 Arrange pecan halves in single layer in bottom of pie crust
5 Pour egg mixture over pecans in pie crust being careful not to disturb the nuts
6 Bake pie 1hour or until knife inserted about 1 inch from edge comes out clean
7 Cool and enjoy