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

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