Mississippi mud pie #3
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Roasted pecans; chopped |
| ½ | cup | Roasted walnuts; chopped |
| 2 | 9-inch pie crusts; prepared | |
| 16 | ounces | Cream cheese |
| 1 | carton | (8-oz) sour cream |
| 8 | ounces | Confectioner's sugar |
| 1 | teaspoon | Vanilla extract |
| ¼ | cup | Granulated sugar |
| 2 | tablespoons | Cornstarch |
| 1 | tablespoon | Flour |
| ¼ | cup | Powdered cocoa |
| ¼ | teaspoon | Salt |
| ¼ | cup | Milk |
| 3 | Egg yolks; beaten | |
| 2 | cups | Milk |
| ¾ | cup | Granulated sugar |
| 1 | tablespoon | Butter |
| 1 | teaspoon | Vanilla extract |
| 1 | teaspoon | Almond extract |
Directions
Date: Tue, 27 Feb 96 19:43:00 -0600 From: phillip.waters@... (PHILLIP WATERS) 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. Makes 2 pies. From: Sandee Eveland Date: 16 Feb 94
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