#tbt Hudson Pie Baking Contest

A big thing in Iowa is a majority of the towns across the state have a weekend that is dedicated to celebrating that town. This celebration includes everything from a parade to live music to fireworks, but also gives the adults a great excuse to enjoy a few adult beverages and chat with people they haven’t seen in quite some time. 🙂 The third weekend of July is ALWAYS Hudson Days, which if you don’t know, Hudson is the town where I was raised and my parents still live. Hudson Days kicks off tomorrow with one of my favorite activities…the pie baking contest.

So to celebrate I am sharing below the recipes to two of the pies I baked. One I made at age 8 (Brownie Pie) and the other at age 11 (Chocolate Pie)…both I won with in the kid’s pie baking contest wayyyyyy back in the day. Also, the brownie pie requires no crust…trust me, I was not making and rolling out homemade pie crust at that age!

Stay tuned to see how my mom and I do in tomorrow’s contest!

Brownie Pie

Ingredients

1/2 cup margarine

1/4 cup flour

3/4 cup sugar

2 eggs

1/3 cup cocoa

1 tsp. vanilla

Directions

  1. Melt butter
  2. Stir in dry ingredients
  3. Beat in eggs one at a time
  4. Add in the vanilla
  5. Pour into an 8” pie plate
  6. Bake at 350 for 20 minutes
  7. Let pie cool. Top with cool whip and chocolate shavings

You can also simply save and print the below recipe card! 🙂


Chocolate Pie

Ingredients

Crust:

1 1/3 cups flour

2 tbsp sugar

2 tbsp milk

1/2 cup vegetable oil

1 tbsp salt


Pie Filling:

1 3/4 cup milk

2 cups vanilla ice cream

4 oz. pkg. instant chocolate pudding

4 oz. pkg. instant vanilla pudding


Topping:

Cool Whip

Hershey chocolate bar

Directions

  1. To make the pie crust use a hand mixer and combine the flour, sugar, milk, oil and salt. Press into a pie pan and bake for 10 minutes at 425°. (Watch closely so edges do not burn.)
  2. Let pie crust cool.For the pie filling use a hand mixer and combine the milk, vanilla ice cream and pudding mixes. Make sure all is well combined. Pour into cooled pie crust. Refrigerate for at least 1 hour. Then spread cool whip on top and shave a chocolate bar over the cool whip.
  3. Enjoy! 

You can also simply save and print the below recipe card! 🙂

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