| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Pies | 1 | Pie | |
INGREDIENTS
| 1/2 | pk | (15-ounce) refrigerated piecrusts |
| 2 | pk | (8-ounce) cream cheese, softened |
| 1 | cn | (14-ounce) sweetened condensed milk |
| 3 | tb | Instant coffee granules |
| 3 | tb | Almond liqueur |
| 4 | Bittersweet (1-ounce) chocolate baking squares, melted | |
| 1 | c | Sliced almonds, toasted |
INSTRUCTIONS
Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides with a fork. Bake at 450° for 9 to 11 minutes or until golden brown; cool. Beat cream cheese at high speed with an electric mixer until creamy; gradually add condensed milk, beating until smooth. Add coffee granules, almond liqueur, and chocolate; beat until blended. Pour into prepared crust. Bake at 350° for 30 to 35 minutes or until set. Cool on a wire rack; cover and chill 4 hours. Top with toasted almonds. Makes 1 (9-inch) pie. Posted to MM-Recipes Digest V4 #318 by Julie Bertholf <[email protected]> on Dec 07, 1997
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