Ingredients:
***CRUST***
1/2 cup pecans -- roasted, chopped
1/2 cup walnuts -- roasted, chopped
2 pie crusts (9 inch size)
***FILLING***
16 ounces cream cheese
8 ounces sour cream
8 ounces powdered sugar
1 teaspoon vanilla extract
1/4 cup sugar
***TOPPING***
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/4 cup skim milk
3 egg yolks -- beaten
2 cups skim milk
3/4 cup sugar
1 tablespoon margarine
1 teaspoon vanilla extract
1 teaspoon almond extract
Directions:
CRUST: Mix pecans and walnuts and add to your favorite pie crust recipe, or 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, powdered sugar and vanilla with food processor until well blended. Divide evenly between pie crusts. Refrigerate for 2 hours or longer.
TOPPING: In a bowl, blend 1/4 cup sugar, cornstarch, flour, cocoa, salt, 1/4 cup milk, and egg yolks; set mixture aside.
Place 2 cups milk and 3/4 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 margarine and extracts. Cool and spoon over pies. Refrigerate pies.
This recipe for Mississippi Mud Pie serves/makes 16
