Mississippi Mud Pie 2

Directions

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 teaspoon 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 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.