Ingredients
- 3 egg yokes (beaten)
- 2 pie crusts prepared
- 1 sour cream
- 2 1/4 cup milk
- 16 ounce cream cheese
- 8 ounce confectioners powdered
- 1 cup sugar granulated
- 1/2 cup pecans (roasted chopped)
- 1/2 cup walnuts (roasted chopped)
- 1/4 cup cocoa powdered
- 2 tablespoon cornstarch
- 1 tablespoon butter
- 2 teaspoon vanilla extract
- 1 tablespoon flour
- 1 teaspoon almond extract
- 1/4 teaspoon salt
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.
