1/2 Cup Roasted Pecans -- chopped

1/2 Cup Roasted walnuts -- chopped

2 Pie crusts -- Prepared 9"

16 Ounce Cream cheese

1 Sour cream 1 carton (8 oz)

8 Ounce Confectioner's 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

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 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.

Makes 2 pies. From: Sandee Eveland Date: 16 Feb 94