1/2 package (15-ounce) refrigerated piecrusts
2 package (8-ounce) cream cheese, softened
1 can (14-ounce) sweetened condensed milk
3 tbsp Instant coffee granules
3 tbsp Almond liqueur
4 Bittersweet (1-ounce) chocolate baking squares, melted
1 cup Sliced almonds, toasted
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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 450ø 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 350ø 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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