Mississippi mud pie #3

Yield: 24 Servings

Measure 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

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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