My Signature Thanksgiving Pie Recipes

Nutella Pumpkin Pie (I hate pumpkin pie, but I adore this one)
1 pie crust
1/2 c. Nutella hazelnut spread (near the peanut butter in the store)
1/2 c. sweetened condensed milk
2 egg yolks
1/2 c. sweetened condensed milk
2 eggs (whole eggs)
1 can (15 oz) pumpkin puree
2 tsp pumpkin pie spice
Cook pie shell according to directions. Mix nutella, egg yolks, and 1/2 c. sweetened condensed milk and spread on pie crust. Cook at 325 degrees (turned down from the 375 that you cooked the crust with) for 30 minutes. Mix pumpkin, spices, 2 eggs, 1/2 c. sweetened condensed milk and spread on top of cooked chocolate mix. Cook another 25 minutes. Let cool. Refrigerate.

Rum Brownie Pie (this is extremely rich and dense and fantastic cold on picnics too)
Pie crust (unbaked)
2 eggs
1 c. sugar
2 oz unsweetened chocolate (or 6 T. cocoa and 2 T. oil)
1/4 c. butter
1/4 tsp salt
1/2 c. flour
1-2 tsp rum extract (or rum)
Chocolate syrup & Walnuts
Beat eggs lightly, let sugar dissolve into it while you melt chocolate and butter over hot water. Remove pan from heat and allow to cool a little. Add eggs/sugar, salt, flour and rum. Mix well and put into shell. Pour chocolate syrup and sprinkle with walnuts. Bake 350 x 23-25 minutes.

Appalachian Butterscotch Pie (This is a favorite and I have yet to find anyone who doesn't adore this pie)
1 c. brown sugar
6 T. flour
pinch salt
1-1/2 c. milk
3 egg yolks
1/4 c. butter
1 tsp vanilla
1 baked pie shell
(Meringue-below)
Mix dry ingredients in saucepan. Gradually add milk over medium heat. Stir until just thick. Beat yolks and add a little hot mix in it and and then pour the egg mix into the pot. Stir and cook 4 minutes until very thick. Remove from heat. Add butter and vanilla. Pour into cooked pie shell. Cover with meringue and seal edges well. Bake 400 degrees for 10 minutes.
MERINGUE: 6 egg whites, 1/2 tsp cream of tartar powder, 12 T. sugar, 1 tsp vanilla
Beat egg whites and cream of tartar until foamy. Beat in sugar 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Stiff peaks. Beat in vanilla.
NOTE: Refrigerate the pie when it's done cooking and cooling and you might need to tilt it before cutting to let some of the liquid from the meringue to drain off.