Mississippi Mud Pie 1 Recipe
Yield: 2 servingsYield: 2 servings
Recipe by luhu.jp
Ingredients:
1/2 cup: roasted pecans, chopped,
1/2 cup: roasted walnuts, chopped,
2: pie crusts, prepared 9,
16 oz: cream cheese,
1: sour cream 1 carton (8 oz),
8 oz: confectioners powdered sugar,
1 teaspoon: vanilla extract,
1/4 cup: sugar, granulated,
2 tablespoon: cornstarch,
1 tablespoon: flour,
1/4 cup: cocoa, powdered,
1/4 teaspoon: salt,
1/4 cup: milk,
3: egg yokes, beaten,
2 cup: milk,
3/4 cup: sugar, granulated,
1 tablespoon: butter,
1 teaspoon: vanilla extract,
1 teaspoon: almond extract,
Directions:
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, confectioners 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.
From: MARIANNE RIOLO-MINAHAN
Yield: 2 servings
Source from luhu.jp
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, confectioners 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.
From: MARIANNE RIOLO-MINAHAN
Yield: 2 servings
Source from luhu.jp