| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | Pies/pastry | 2 | Servings | |
INGREDIENTS
| 1/2 | c | Roasted Pecans, chopped |
| 1/2 | c | Roasted walnuts, chopped |
| 2 | Pie crusts, Prepared 9" | |
| 16 | oz | Cream cheese |
| 8 | oz | Sour cream |
| 8 | oz | Powdered sugar |
| 1 | t | Vanilla extract |
| 1/4 | c | Sugar, granulated |
| 2 | T | Cornstarch |
| 1 | T | Flour |
| 1/4 | c | Cocoa, powdered |
| 1/4 | t | Salt |
| 1/4 | c | Milk |
| 3 | Egg yolks, beaten | |
| 2 | c | Milk |
| 3/4 | c | Sugar, granulated |
| 1 | T | Butter |
| 1 | t | Almond extract |
INSTRUCTIONS
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 yolks; 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. Add 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 Posted to MM-Recipes Digest V3 #202 Date: Fri, 26 Jul 1996 13:45:16 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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Nutrition (calculated from recipe ingredients)
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Calories: 2167
Calories From Fat: 1052
Total Fat: 119.4g
Cholesterol: 615.8mg
Sodium: 1256.6mg
Potassium: 1061.7mg
Carbohydrates: 256.7g
Fiber: 3.7g
Sugar: 238.7g
Protein: 31.4g