1/2 c Roasted Pecans, chopped

1/2 c Roasted walnuts, chopped

2 ea 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 ea Egg yolks, beaten

2 c Milk

3/4 c Sugar, granulated

1 tb Butter

1 ts Vanilla extract

1 ts 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 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