INGREDIENTS

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)
----------------------------------------------
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