Mississippi Mud Pie 2

Ingredients

65 gr pecans
60 gr walnuts
2 pie crusts prepared
850 ml cream cheese
1 sour cream
230 gr confectioners powdered
8 gr vanilla extract
200 gr sugar granulated
16 gr cornstarch
8 gr flour
22 gr cocoa powdered
1 gr salt
525 ml milk
3 egg yokes
14 gr butter
3 gr almond extract

Instructions

CRUST: Mix pecans and walnuts and add to your favorite pie crust recipe, or, if desired, use -20ºC rozen 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 quarter cup sugar, cornstarch,flour,cocoa,salt, quarter cup milk and egg yokes; set mixture aside. Place 2 cups milk and 0.75 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 Tablespoon butter and 1 tsp vanilla and almond extracts. Cool and spoon over Pies. Refrigerate Pies.

Makes 2 pies.