Yield: 2 pies
Measure | Ingredient |
---|---|
½ cup | Roasted Pecans, chopped |
½ cup | Roasted walnuts, chopped |
2 \N | Pie crusts, Prepared 9\" |
16 ounces | Cream cheese |
1 \N | Sour cream 1 carton (8 oz) |
8 ounces | Confectioners powdered sugar |
1 teaspoon | Vanilla extract |
¼ cup | Sugar, granulated |
2 tablespoons | Cornstarch |
1 tablespoon | Flour |
¼ cup | Cocoa, powdered |
¼ teaspoon | Salt |
¼ cup | Milk |
3 \N | Egg yokes, beaten |
2 cups | Milk |
¾ cup | Sugar, granulated |
1 tablespoon | Butter |
1 teaspoon | Vanilla extract |
1 teaspoon | Almond extract |
CRUST: Mix pecans and walnuts and add to your favorite pie crust recipe, or, if desired, use 2 frozen pie crusts, baked according to package instructions, with nuts divided evenly over bottom of crusts.
Set aside to cool
FILLING: Mix cream cheese, sour cream, confectioner's sugar and 1 tsp vanilla with electric mixer or food processor until well blended.
Divide evenly between pie crusts. Refrigerate for 2 hours or longer.
TOPPING: In a bowl, blend ¼ cup sugar, cornstarch,flour,cocoa,salt,¼ cup milk and egg yokes; set mixture aside. Place 2 cups milk and ¾ cup sugar in a saucepan and bring to a boil over high heat, whisking constantly, to bowl ingredients.
Transfer bowl ingredients back into saucepan and bring to boil, stirring constantly, over medium heat. Continue to cook for 5 minutes. Stir in 1 Tbsp butter and 1 tsp vanilla and almond extracts.
Cool and spoon over Pies. Refrigerate Pies.
Posted on Fido Cooking 4-1-94 by Marianne Riolo-Minahan Submitted By NANCY COLEMAN On 05-21-95