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1/2 c Roasted pecans; chopped
1/2 c Roasted walnuts; chopped
2 9-inch pie crusts; prepared
16 oz Cream cheese
1 ct (8-oz) sour cream
8 oz Confectioner’s sugar
1 ts Vanilla extract
1/4 c Granulated sugar
2 tb Cornstarch
1 tb Flour
1/4 c Powdered cocoa
1/4 ts Salt
1/4 c Milk
3 Egg yolks; beaten
2 c Milk
3/4 c Granulated sugar
1 tb Butter
1 ts Vanilla extract
1 ts Almond extract
Date: Tue, 27 Feb 96 19:43:00 -0600
From: phillip.waters@the-matrix.com (PHILLIP WATERS)
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. Makes 2 pies. From:
Sandee Eveland Date: 16 Feb 94
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #60
From the Meal
Yields
24 Servings
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