Recipe - Nutty Mississippi Mud Pie

CRUST
One half cup Roasted Pecans, chopped
One half cup Roasted walnuts, chopped
2 Pie crusts, Prepared 9"

FILLING
16 ounce Cream cheese
8 ounce Sour cream
8 ounce Powdered sugar
1 teaspoon Vanilla extract

TOPPING
One fourth cup Sugar, granulated
2 tablespoon Cornstarch
1 tablespoon Flour
One fourth cup Cocoa, powdered
One fourth teaspoon Salt
One fourth cup Milk
3 Egg yolks, beaten
2 cup Milk
Three fourths cup Sugar, granulated
1 tablespoon Butter
1 teaspoon Vanilla extract
1 teaspoon Almond extract

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 One fourth cup sugar, cornstarch, flour, cocoa, salt,
One fourth 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. 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
Posted to MMRecipes Digest V3 #202

Date: Fri, 26 Jul 1996 13:45:16 0500

From: pickell@cyberspc.mb.ca (S.Pickell)