CRUST
1/2 cup roasted pecans, chopped
1/2 cup roasted walnuts, chopped
2 each pie crusts, prepared 9
FILLING
16 oz cream cheese
8 oz sour cream
8 oz powdered sugar
1 tsp vanilla extract
TOPPING
1/4 cup sugar, granulated
2 tbsp cornstarch
1 tbsp flour
1/4 cup cocoa, powdered
1/4 tsp salt
1/4 cup milk
3 each egg yolks, beaten
2 cup milk
3/4 cup sugar, granulated
1 tbsp butter
1 tsp vanilla extract
1 tsp almond extract
A Recipe for
Nutty Mississippi Mud Pie
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This is a recipe for Nutty Mississippi Mud Pie from the recipe cookbook of Recipes-to-go (Dessert)
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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.
Makes 2 pies.
From: Sandee Eveland Date: 16 Feb 94
Serves: 2
Nutty Mississippi Mud Pie Recipe brought to you by Recipes To-Go