Mississippi Mud Pie 1 by www.country-cooking.com
1/2 c Roasted Pecans, chopped
1/2 c Roasted walnuts, chopped
2 Pie crusts, Prepared 9"
16 oz Cream cheese
1 Sour cream 1 carton (8 oz)
8 oz Confectioners powdered
-sugar
1 ts Vanilla extract
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 yokes, 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
yokes; 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 1 Tbsp butter and 1 tsp vanilla and almond extracts. Cool
and spoon over Pies. Refrigerate Pies.
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