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Nutty Mississippi Mud Pie

  • on December 20, 2008
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Ingrients & Directions


-CRUST-
1/2 c Roasted Pecans, chopped
1/2 c Roasted walnuts, chopped
2 Pie crusts, Prepared 9″

FILLING
16 oz Cream cheese
8 oz Sour cream
8 oz Powdered sugar
1 ts Vanilla extract

TOPPING
1/4 c Sugar, granulated
2 tb Cornstarch
1 tb Flour
1/4 c Cocoa, powdered
1/4 ts Salt
1/4 c Milk
3 Egg yolks, beaten
2 c Milk
3/4 c Sugar, granulated
1 tb Butter
1 ts Vanilla extract
1 ts 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 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. 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.


Yields
2 Servings

Article Categories:
Pies

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