Title: Mississippi Mud Pie 1
Categories: Pie Chocolate
Yield: 2 Servings

1/2	c	Roasted Pecans, chopped
1/2	c	Roasted walnuts, chopped
2		Pie crusts, Prepared 9"
16	oz	Cream cheese
1		Sour cream 1 carton (8 oz)
8	oz	Confectioners powdered sugar
1	ts	Vanilla extract
1/4	c	Sugar, granulated
2	tb	Cornstarch
1	tb	Flour
1/4	c	Cocoa, powdered
1/4	ts	Salt
1/4	c	Milk
3		Egg yokes, beaten
2	c	Milk
3/4	c	Sugar, granulated
1	tb	Butter
1	ts	Vanilla extract
1	ts	Almond extract

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 yokes; 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, 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.

From: MARIANNE RIOLO-MINAHAN

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