| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Pie |
24 |
Servings |
INGREDIENTS
| 1/2 |
c |
Roasted pecans; chopped |
| 1/2 |
c |
Roasted walnuts; chopped |
| 2 |
|
9-inch pie crusts; prepared |
| 16 |
oz |
Cream cheese |
| 1 |
ct |
(8-oz) sour cream |
| 8 |
oz |
Confectioner's sugar |
| 1 |
ts |
Vanilla extract |
| 1/4 |
c |
Granulated sugar |
| 2 |
tb |
Cornstarch |
| 1 |
tb |
Flour |
| 1/4 |
c |
Powdered cocoa |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Milk |
| 3 |
|
Egg yolks; beaten |
| 2 |
c |
Milk |
| 3/4 |
c |
Granulated sugar |
| 1 |
tb |
Butter |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Almond extract |
INSTRUCTIONS
Date: Tue, 27 Feb 96 19:43:00 -0600
From: phillip.waters@the-matrix.com (PHILLIP WATERS)
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
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #60
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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