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Ingredients Jump to Instructions ↓

  1. 1/2 Cup Roasted Pecans -- chopped

  2. 1/2 Cup Roasted walnuts -- chopped

  3. 2 Pie crusts -- Prepared

  4. 9"

  5. 16 Ounce Cream cheese

  6. 1 Sour cream

  7. 1 carton (8 oz)

  8. 8 Ounce Confectioner's powdered -sugar

  9. 1/4 Cup Sugar -- granulated

  10. 2 Tablespoon Cornstarch

  11. 1 Tablespoon Flour

  12. 1/4 Cup Cocoa -- powdered

  13. 1/4 Teaspoon Salt

  14. 1/4 Cup Milk

  15. 3 Egg yokes -- beaten

  16. 2 Cup Milk

  17. 3/4 Cup Sugar -- granulated

  18. 1 Tablespoon Butter

  19. 1 Teaspoon Vanilla extract

  20. 1 Teaspoon Almond extract CRUST: Mix pecans and walnuts and add to your favorite pie crust recipe, or, if desired, use

  21. 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

  22. 1/4 cup sugar, cornstarch,flour,cocoa,salt,

  23. 1/4 cup milk and egg yokes; set mixture aside. Place

  24. 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

  25. 1 Tbsp butter and 1 tsp vanilla and almond extracts. Cool and spoon over Pies. Refrigerate Pies.

Instructions Jump to Ingredients ↑

  1. Makes 2 pies. From: Sandee Eveland Date: 16 Feb 94

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