MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Nutty Mississippi Mud Pie
  Categories: Pies/pastry
       Yield: 2 servings
  
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     1/2 c  Roasted Pecans, chopped
     1/2 c  Roasted walnuts, chopped
       2 ea Pie crusts, Prepared 9″
 
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      16 oz Cream cheese
       8 oz Sour cream
       8 oz Powdered sugar
       1 ts Vanilla extract
 
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     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 ea 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.
   
   From: Sandee Eveland Date: 16 Feb 94
  
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