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