Mississippi Mud Pie

CRUST:
1/2 cup pecans -- roasted, chopped
1/2 cup walnuts -- roasted, chopped
2 pie crusts (9 inch)
FILLING:
16 ozs. cream cheese
8 ozs. sour cream
8 ozs. powdered sugar
1 tsp. vanilla extract
1/4 cup sugar
TOPPING:
2 Tbsp cornstarch
1 Tbsp all-purpose flour
1/4 cup cocoa powder
1/4 tsp. salt
1/4 cup skim milk
3 egg yolks -- beaten
2 cups skim milk
3/4 cup sugar
1 Tbsp margarine
1 tsp. vanilla extract
1 tsp. almond extract

CRUST: Mix pecans and walnuts and add to your favorite pie crust recipe,
or
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, powdered sugar and vanilla with
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, 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 margarine and
extracts. Cool and spoon over pies. Refrigerate pies.


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