| 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
<jewel1@ix.netcom.com> on Dec 07, 1997
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