The way to a man’s heart is through his stomach. That is not new information. Going over to a guy’s house for the first time is super stressful. What makes it more stressful is when that guy is living with his dad. Dad has serious (and I do mean serious) health issues and can’t live on his own. But that means when I go over there, I’m not just going to see him, no, I’ll meet Dad too.
Going to anyone’s house for the first time usually involves bringing some sort of something as a gesture of gratitude for hosting. So, if you are going to a literal bachelor pad of two grown men, what on earth can you provide? Yes, a bottle of wine is nice, but it’s the middle of the day. A 6-pack of beer sounds good, but again, middle of the day and do they both like the same beer? So…yeah, food is a good option.
I personally think that pecan pie is one of the best fall foods ever. It is sweet, buttery perfection in a flaky crust. There is nothing better. So pecan pie it is. I mean who turn down a pecan pie?? Now, want to up the ante a little? I happen to know for a fact, these two bachelors enjoy a particular drink…bourbon. That’s right, bourbon pecan pie! Now we’ve got something that is truly special.
When trying to find the perfect recipe for a dish that is 100% Southern, there is only one source to try. Garden & Gun magazine. And this time, I definitely was not disappointed. This recipe sounds perfect!
Bourbon Pecan Pie Filling
Yield: fills one 9-inch crust
¾ cup granulated sugar
1 ½ cups dark corn syrup
½ tsp. kosher salt
1 ½ tsp. all-purpose flour
3 large eggs
1 ½ tsp. vanilla
2 tbsp. bourbon
1 ½ tbsp. melted sweet butter
1 ¾ cups pecans
Using a hand mixer, combine sugar, syrup, salt, flour, and eggs, mixing well. Stir in remaining ingredients and pour into unbaked pie shell. Preheat oven to 350° F. Bake in preheated oven for 1 hour and 15 minutes (a toothpick inserted in center should come out relatively clean). Remove from oven and place on cooling rack, allowing pie to rest for 2 to 3 hours to set.
Now, I will admit I’m not great at pie crusts yet. The thing is they shrink as they cook and that means you have to be very careful when you are rolling, crimping the edges and pre-baking it. I tried making my own crust from Martha Stewart’s recipe. As you can tell, I failed…miserably at making my own crust. So the pre-made version came out of the freezer and to the rescue. (By the way, I found that an easy way to avoid this is letting the crust rest before and after rolling it and using a ceramic pan…you know in case you wondered.)
The follow up to this is, I never went over. Monday went to shit real quick. I put the pie in the oven and got a text that JM was on his way to the ER with his dad. So Tuesday night, he came over for a little while and took home the pie. Come Wednesday evening, I get a text that says, “So….dad and I agree. This is the absolute BEST pecan pie we’ve ever had. No shit….” Score one for Ashley!