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.
Yields
2 pies
