16 oz Cream cheese 8 oz Sour cream 8 oz Powdered sugar 1 ts Vanilla extract

quarter c Sugar, granulated 2 tb Cornstarch 1 tb Flour quarter c Cocoa, powdered quarter ts Salt quarter c Milk 3 ea Egg yolks, beaten 2 c Milk 0.75 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 -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 yolks; 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. 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 Tablespoon butter and 1 tsp vanilla and almond extracts. Cool and spoon over Pies. Refrigerate Pies. Makes 2 pies.