Nutty Mississippi Mud Pie

• 12 cup roasted pecan, chopped
• 12 cup roasted walnut, chopped
• 2 pie crusts, Prepared 9
• 16 ounces cream cheese
• 8 ounces sour cream
• 8 ounces powdered sugar
• 1 teaspoon vanilla extract
• 14 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon flour
• 14 cup cocoa, powdered
• 14 teaspoon salt
• 14 cup milk
• 3 egg yolks, beaten
• 2 cups milk
• 34 cup granulated sugar
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

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

pecan, roasted walnut, pie crusts, cream cheese, sour cream, powdered sugar, vanilla, sugar, cornstarch, flour, cocoa, salt, milk, egg yolks, milk, sugar, butter, vanilla, almond

Taken from www.food.com/recipe/nutty-mississippi-mud-pie-4276 (may not work)