Nutty Mississippi Mud Pie Recipe




Nutty Mississippi Mud Pie Ingredients


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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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




Nutty Mississippi Mud Pie

Forget love... I'd rather fall in chocolate!

Author Unknown






Nutty Mississippi Mud Pie 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 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

 

 

 

 

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