Mississippi Mud Pie

by Sandee Eveland

Servings: 2 pies

INGREDIENTS

Crust:
1/2 cup roasted pecans, chopped
1/2 cup roasted walnuts, chopped
2 9-inch pie crusts, baked

Filling:
16 oz. cream cheese
1 container (8 oz.) sour cream
8 oz. confectioner's powdered sugar
1 tsp. vanilla extract

Topping:
1/4 cup sugar
2 tbsp. cornstarch
1 tbsp. flour
1/4 cup powdered cocoa
1/4 tsp. salt
1/4 cup milk
3 egg yolks, beaten
2 cups milk
3/4 cup sugar
1 tbsp. butter
1 tsp. vanilla extract
1 tsp. almond extract

INSTRUCTIONS

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, 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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Tagged: desserts, mississippimudpie, pies add tags

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