Pie Maker
Nutty Mississippi Mud Pie Maker
- 1/2 cup roasted pecans, chopped
- 1/2 cup roasted walnuts, chopped
- 2 pie crusts, Prepared 9
- 16 ounces cream cheese
- 8 ounces sour cream
- 8 ounces powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon flour
- 1/4 cup cocoa, powdered
- 1/4 teaspoon salt
- 1/4 cup milk
- 3 egg yolks, beaten
- 2 cups milk
- 3/4 cup granulated sugar
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon 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.
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