Mississippi Mud Pie

• 1/2 cup roasted pecans, chopped
• 1/2 cup roasted walnuts, chopped
• 2 9-inch pie crusts, baked
• 1 lb. cream cheese
• 1 container (8 oz.) sour cream
• 8 oz. confectioners' powdered sugar
• 1 tsp. vanilla extract
• 1/4 cup sugar
• 2 tbsp. cornstarch
• 1 tbsp. flour
• 1/4 cup powdered cocoa
• 1/4 tsp. salt
• 1/4 cup milk
• 3 egg yolks, beaten
• 2 cups milk
• 3/4 cup sugar
• 1 tbsp. butter
• 1 tsp. vanilla extract
• 1 tsp. 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.
4. 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: In a bowl, blend 1/4 cup sugar, cornstarch, flour, cocoa, salt, 1/4 cup milk and egg yolks; set mixture aside.
8. 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.
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.
12. butter and 1 tsp.
13. vanilla and almond extracts.
14. Cool and spoon over Pies.
15. Refrigerate Pies.

pecans, walnuts, pie crusts, cream cheese, sour cream, confectioners, vanilla extract, sugar, cornstarch, flour, powdered cocoa, salt, milk, egg yolks, milk, sugar, butter, vanilla extract, almond extract

Taken from www.foodgeeks.com/recipes/2608 (may not work)