Thanks Ginger but no it had a layer of chocolate then a creamy layer of peanutbutter and peanutbutter cups on top. It was awesome lol it didn't have any nuts . I will try that one also tho without the nuts .

Glenda, sorry it took me so long, but the first picture I took, just didn't turn out. Just got back home, from helping Helen get out of town. :) I put my bike in her trunk, and guide her out of the big city traffic. Then we take an exit, and I get my bike out, and we say good bye. I ride home, and she drives home. Bless her heart, she is 76, and still drives to visit. :) What a gal. Now, about that statement, what a gal you are. Thanks for listening to me, when I was making the pie. We ate most of it, but I still have a bit left over, for later today, and who knows, I might be able to stretch it, to still have some tomorrow. :) Thanks again for the recipe. Here is the piece I just got finished eating.

This is the fudge pie that everyone loves to make at the Kitchen Table Fudge Pie 1 stick butter melted 1 cup sugar 1/4 cup flour 1/4 cup cocoa 2 eggs beaten 1 tsp vanilla. Mix sugar, flour, cocoa, eggs, vanilla until blended, stir in melted butter, Pour into regular thawed pie crust. Bake at 325 for 35-45 minutes. Mine bakes in 35 minutes. You will think its not done, but it is. It looks like the middle has fallen, That's the way it is supposed to look.

desertsteph! :) When it's completely cool the filling has the consistency of soft fudge, or the gooiest brownie ever--kind of like the chocolate truffles made with egg yolks--way back when we weren't afraid to use raw eggs. I shorted the sugar by a tablespoon, or so, from each cup, and it was still sweet. See pic #6, with the filled pie shells and crushed toffee on the counter? At that point the filling was so gorgeous and tempting, if it hadn't contained raw eggs that bowl would have been licked clean! We had an assortment of desserts for dinner (my mom's peach and cherry pies, cinnamon cookies I made with the pie crust scraps, and a peanut butter/chocolate mousse my FIL brought), so there was left-over fudge pie. I think it was even better the next morning. You should try it--it's so easy. Melt the butter in the MW, then stir everything else in with a whisk or spoon--no need to drag out the mixer. Use a purchased pie shell, or just butter the pie plate and skip the crust. Since it was the first time I'd tried the recipe I used AP flour in the filling, but next time I'm going to try whole wheat. And maybe some chia seeds sprinkled in with the toffee. ;) My yard is full of violets--I picked them the evening before, and left them in a bowl of water so that any bugs could wander out before the flowers were placed on the eggs. I always pick daffodils to decorate the tables, but this year they bloomed too early, and I wanted something spring-y. My dear FIL brought me a pot of forced, pale yellow daffs, so at least the dessert table had flowers.