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.
Yield
16 servingsPrep
20 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
granulated |
|
| 2 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ¼ | cup |
cocoa powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
milk
|
|
| 3 | large |
egg yolks
beaten |
*
|
| 2 | cups |
milk
|
|
| ¾ | cup |
sugar
granulated |
|
| 1 | tablespoon |
butter
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
pecans
roasted chopped |
|
| 118 | ml |
walnuts
roasted chopped |
|
| 2 | each |
pie shell (9 inch)
9 inch prepared |
|
| 462.4 | ml/g |
cream cheese
|
|
| 231.2 | ml/g |
sour cream
|
|
| 231.2 | ml/g |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
sugar
granulated |
|
| 3E+1 | ml |
cornstarch
|
|
| 15 | ml |
all-purpose flour
|
|
| 59 | ml |
cocoa powder
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
milk
|
|
| 3 | each |
egg yolks
beaten |
*
|
| 473 | ml |
milk
|
|
| 177 | ml |
sugar
granulated |
|
| 15 | ml |
butter
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
almond extract
|
*
|
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.
