Nutty mississippi mud pie
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Roasted Pecans, chopped |
| ½ | cup | Roasted walnuts, chopped |
| 2 | eaches | Pie crusts, Prepared 9\" |
| 16 | ounces | Cream cheese |
| 8 | ounces | Sour cream |
| 8 | ounces | 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 | eaches | Egg yolks, beaten |
| 2 | cups | Milk |
| ¾ | cup | Sugar, granulated |
| 1 | tablespoon | Butter |
| 1 | teaspoon | Vanilla extract |
| 1 | teaspoon | Almond extract |
Directions
CRUST
FILLING
TOPPING
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 yolks; set mixture aside. Place 2 cups milk and ¾ cup sugar in a saucepan and bring to a boil over high heat, whisking constantly. Add 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