Mississippi mud pie 2

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

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