From Fudge Flop to Fabulous Pie

We are less than a week to Christmas now, and things are buzzing around here! Barbi made a whirlwind trip to town for the wedding of one of her high school friends; my Citadel Knob is home for the holidays; and  I am very late with my Christmas shopping, the mailing of our annual Christmas letter, and some Christmas baking.  On Saturday I needed to make a dessert to take to a reception at our church Sunday night.  Wanting something a little different, I decided on an easy fudge recipe.  My excitement at how easy it was quickly turned to disappointment when I realized that I had a problem!  After a few minutes, my cute little fudgy squares looked like this:

Obviously, I had done something wrong! Mom’s fudge never looked like this!  And I had two plates of it! While I was pondering what to do with this delicious fudge (yes, it tasted wonderful!) son Sam came into the kitchen.  After I explained my dilemma to him, he calmly replied, “Make a pie.”   Leave it to the teenaged son to solve the problem simply!  His idea was brilliant!  A peanut butter cream pie is wonderful, but when you add chocolate fudge to it, it becomes fabulous!  Here is the recipe for the failed fudge and the recipe for the Peanut Butter Pie!  Enjoy!


1 c. granulated sugar

1/4 c. cocoa powder

1/3 c. milk

1/4 c. margarine or butter

1 tbsp. light corn syrup

1 tsp. vanilla

1/3 c. chopped nuts

2 to 2-1/4 c. powdered sugar

Mix granulated sugar and cocoa powder in large sauce-pan. Stir in milk, butter, and corn syrup. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute. (I think it should be longer than this.) Remove from heat; cool without stirring until bottom of pan is lukewarm to touch, about 45 minutes. Stir in vanilla and nuts. Stir in powdered sugar until mixture is very stiff. Press in buttered loat pan, 9x5x3 inches. Refrigerate until firm, about 30 minutes. Cut into 1-inch squares.



1 chocolate graham cracker pie shell

1/2  c. crunchy peanut butter

1/2 c. of failed fudge

6 oz. cream cheese

1/2 c. powdered sugar

1/2 of large carton of whipped topping

Mix together peanut butter, cream cheese, and powdered sugar. Stir in failed fudge.  Fold in whipped topping.  Pour into graham cracker pie shell. Refrigerate for 2 hours or until firm.  Drizzle about 2 tbsp. of failed fudge over the top.


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The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

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