1/2 Cup Roasted Pecans — chopped
1/2 Cup Roasted walnuts — chopped
2 Pie crusts — Prepared 9″
16 Ounce Cream cheese
1 Sour cream 1 carton (8 oz)
8 Ounce Confectioner’s powdered
-sugar 1 Teaspoon Vanilla extract
1/4 Cup Sugar — granulated
2 Tablespoon Cornstarch
1 Tablespoon Flour
1/4 Cup Cocoa — powdered
1/4 Teaspoon Salt
1/4 Cup Milk
3 Egg yokes — beaten
2 Cup Milk
3/4 Cup Sugar — granulated
1 Tablespoon Butter
1 Teaspoon Vanilla extract
1 Teaspoon 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.
Makes 2 pies. From: Sandee Eveland Date: 16 Feb 94