*  Exported from  MasterCook Mac  *
 
                           Mississippi Mud Pie 2
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Cup           Roasted Pecans -- chopped
      1/2  Cup           Roasted walnuts -- chopped
    2                    Pie crusts -- Prepared 9″
   16      Ounce         Cream cheese
    1                    Sour cream 1 carton (8 oz)
    8      Ounce         Confectioner’s powdered
                         -sugar
    1      Teaspoon      Vanilla extract
      1/4  Cup           Sugar -- granulated
    2      Tablespoon    Cornstarch
    1      Tablespoon    Flour
      1/4  Cup           Cocoa -- powdered
      1/4  Teaspoon      Salt
      1/4  Cup           Milk
    3                    Egg yokes -- beaten
    2      Cup           Milk
      3/4  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 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.
 
 Makes 2 pies. From: Sandee Eveland Date: 16 Feb 94 
 
 
 
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