| 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 |
ts |
Vanilla extract |
| 1/4 |
c |
Sugar, granulated |
| 2 |
tb |
Cornstarch |
| 1 |
tb |
Flour |
| 1/4 |
c |
Cocoa, powdered |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Milk |
| 3 |
|
Egg yolks, beaten |
| 2 |
c |
Milk |
| 3/4 |
c |
Sugar, granulated |
| 1 |
tb |
Butter |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Almond extract |
INSTRUCTIONS
CRUST
FILLING
TOPPING
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)
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”