This year I'm thankful for Tylenol 3 & my Blue Jean Baby

You know how they say bad things happen in threes? Well on thursday I caught the flu, friday I lost my car, and saturday I fractured my shoulder. Did I mention monday is Thanksgiving?

Does she not know her arm's broken? Maybe she took one-too-many pills and forgot...

So in the three hours I spent in the ER I got to re-thinking my Thanksgiving menu to make it more one-arm-friendly, except I couldn't find a solution for the turkey (I can't pick that thing up with one arm, let alone cook it). Needless to say tears were shed and f-bombs were dropped.

Enter my Blue Jean Baby (Seamstress for the Band). Otherwise known as RocM's twin.

Now, BJB is an adventurous cook recently converted to the foodie cause, but she's never made a turkey before. So when she first volunteered to do the turkey I was worried she didn't know exactly what she was getting herself into. But nope, she buttered that thing like a pro...

BJB buttering like a pro

So I skipped my Tylenol 3 the night before (don't try this at home kids) and got to work prepping the cornbread stuffing (all from scratch!), peeling the yams for the marshmallow yams, chopping the veggies, and- whaddya know- I even made a pie! (I'm that dedicated). Well the pie was almost as important as the turkey since I've been planning it for weeks.

 

See, I think I'm a pretty decent cook, but I've only ever come across two things I can't make: macaroons and pumpkin pie. And that second one has really tarnished my kitchen reputation (no further details needed). Suffice to say I've never made an edible one yet.

 

 

So I started thinking about this a few weeks ago- I find that with all pumpkin pies, the filling is just too dense and bland, and the pastry just too boring. It needs more texture, something crunchy, more layers, and more visual appeal. Same thing goes for the other two holiday pie staples, pecan and sweet potato. So that got me thinking, why not combine the best of all three into one super-pie?! So I finally came up with the perfect three-layer holiday pie...

RocM's Worth-A-Shoulder-Injury 3-Layer Pumpkin Pie

Base:

1 1/2 boxes graham cracker/oreo crumbs (combination or either one)

1 1/2 sticks butter softened

1/2 tsp salt

Pecan layer:
1/2 c. heavy cream
1/2 c. brown sugar
1 c. whole pecans

Pumpkin layer:
2 eggs
1 c. brown sugar
1 1/4 c. pumpkin puree
1 c. cream (half and half or heavier)
1 tsp. vanilla
1/2 tsp salt
1/2 tsp each of cinnamon, nutmeg, ginger, chilli powder

Marshmallow meringue for the topping (you can buy the jarred one or make it from scratch like me using this recipe)

One bionic arm (other arm optional but not necessary)

Preheat the oven to 350 F.

Melt the butter for the base, add salt and crumbs and press into a buttered 9" pie dish. Heat sugar and cream for pecan layer over medium heat, add pecans and cook until bubbly and thickened (almost caramel-y). Pour into base. Mix pumpkin layer ingredients and layer on top of caramel pecans and bake at 350 F for 30-45 mins until set (will seem a bit soft). Cool overnight or for 2 hrs minimum. Top with marshmallow meringue & cool before serving.
 

 Happy Thanksgiving y'all.

BJB this is for you.