Mississippi Mud Pie 2

• 1/2 cup pecans roasted chopped
• 1/2 cup walnuts roasted chopped
• 2 each pie shell (9 inch) 9 inch prepared
• 16 ounces cream cheese
• 8 ounces sour cream
• 8 ounces powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup sugar granulated
• 2 tablespoon cornstarch
• 1 tablespoon flour, all-purpose
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 3 each egg yolks beaten
• 2 cups milk
• 3/4 cup sugar granulated
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

1. CRUST:
2. 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.
3. Set aside to cool FILLING:
4. Mix cream cheese, sour cream, confectioner's sugar and 1 teaspoon vanilla with electric mixer or food processor until well blended.
5. Divide evenly between pie crusts.
6. Refrigerate for 2 hours or longer.
7. TOPPING:
8. In a bowl, blend 1/4 cup sugar, cornstarch, flour, cocoa, salt, 1/4 cup milk and egg yokes; set mixture aside.
9. Place 2 cups milk and 3/4 cup sugar in a saucepan and bring to a boil ove high heat, whisking constantly, to bowl ingredients.
10. Transfer bowl ingredients back into saucepan and bring to boil, stirring constantly, over medium heat.
11. Continue to cook for 5 minutes.
12. Stir in 1 tablespoon butter and 1 teaspoon vanilla and almond extracts.
13. Cool and spoon over Pies.
14. Refrigerate Pies.

pecans, walnuts, pie shell, cream cheese, sour cream, powdered sugar, vanilla, sugar, cornstarch, flour, cocoa powder, salt, milk, egg yolks, milk, sugar, butter, vanilla, almond

Taken from recipeland.com/recipe/v/mississippi-mud-pie-2-6028 (may not work)