|½ pack||(15-ounce) refrigerated piecrusts|
|2 packs||(8-ounce) cream cheese, softened|
|1 can||(14-ounce) sweetened condensed milk|
|3 tablespoons||Instant coffee granules|
|3 tablespoons||Almond liqueur|
|4||Bittersweet (1-ounce) chocolate baking squares, melted|
|1 cup||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.
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