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
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=B0 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=B0 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.
Yields
1 Pie