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Mississippi Mud Pie 2

Mississippi Mud Pie 2

This creamy and delicious pie always brings rave review back, and people who taste it always ask for the recipes. It's an absolute all-time winner pie.













Trans-fat Free


½ cup pecans
roasted chopped
½ cup walnuts
roasted chopped
2 pie shell (9 inch)
9 inch prepared
16 ounces cream cheese
8 ounces sour cream
8 ounces powdered sugar
1 teaspoon vanilla extract
¼ cup sugar
2 tablespoon cornstarch
1 tablespoon all-purpose flour
¼ cup cocoa powder
¼ teaspoon salt
¼ cup milk
3 large egg yolks
2 cups milk
¾ cup sugar
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon almond extract



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.


Mix cream cheese, sour cream, confectioner's sugar and 1 teaspoon vanilla with electric mixer or food processor until well blended.

Divide evenly between pie crusts. Refrigerate for 2 hours or longer.


In a bowl, blend ¼ cup sugar, cornstarch, flour, cocoa, salt, ¼ cup milk and egg yokes; set mixture aside.

Place 2 cups milk and ¾ cup sugar in a saucepan and bring to a boil ove 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 teaspoon vanilla and almond extracts. Cool and spoon over Pies.

Refrigerate Pies.


* not incl. in nutrient facts



over 4 years

Finally made this Mississippi Mud Pie that has over 100 prints. The result was quite outstanding as you can see in the picture. I used full-fat cream cheese and sour cream, so the white layer was so creamy and delicious.

The reason I gave this recipe four stars is because the chocolate layer did not set (later we figured out it was the cornstarch being cooked too long, then it lost the abilities).

So do not cook the chocolate mixture for 5 minutes, 2 minutes should be enough. Or use a bit more corn starch and flour than the recipe says.

Then we just put the pie into the freezer and froze the whole pie. It tasted like an ice cream, which we really loved.

I made my own pie crust with 3/4 cup whole wheat flour, 1/4 cup ground walnuts, 1/4 cup ground pecans, and 3 tablespoons butter, and it came out nutty and flakey, which perfectly matched the flavour of the filling.

Definitely a winner pie that everyone would love.

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Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 36461% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 252mg 10%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 12g
Vitamin A 11% Vitamin C 1%
Calcium 9% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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