Montgomery County, Indiana
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"Ireland Fudge Pie"
NO idea where I got this, but we had it often when our kids were teenagers and I was going to college because it's fast, easy and REALLY GOOD. However, we had it so often that my two darlings got to asking, "Are we having that 'chocolate &^%$' again?" Therefore, this recipe, in our family really went by "Chocolate amp;%$" vs. "Ireland Fudge Pie", but I figured if I put that name up on the internet, no one would want to try it -- HONEST, it's DELICIOUS!!
Mix and pour into a 9" pie plate which has been sprayed with
Microwave 8-12 minutes at 60% (Medium - 450 watts based on a 800 watt oven).
Serve in slices.
Serve hot, topped with cool whip.
"Key Lime Pie"
My husband's Grandmother (Sarah "Alice" Thompson Kritz) gave me this recipe. She wasn't only one of the finest ladies I'd ever met but one of the best cooks, as well. I first ate it on our first trip to see her in Ft. Lauderdale Florida where, of course, Key Limes are easy to find. We always brought enough home for a few pies and I also froze the juice and used it later.
Beat until thick [about 5 minutes by hand]:
Pour into baked pie shell.
No-Bake "Lemonade Pie"
My mother was quite famous in our small town (Waveland, Indiana) for this pie -- I know she was the original one to make it in the area. Now, several do. When she got sick, my Dad had to carry on the tradition of making the lemonade pie for reunions, church socials, etc., but he added a little twist -- pecans around the top, so you might like it that way. It's really rich, but good, nonetheless!
Dee Young, who was new to our community, gave me this recipe at Christmas time, 1972. It is super delicious and Dee is a super cook!! It's very similar to pecan, only I think better!
1/4 C. Butter, creamed
Mix all well. Pour into unbaked pie shell (9") and bake at 350 degrees for about an hour, until filling is firm.
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