mocha cheesecake pie
| Measure | Ingredient |
|---|---|
| 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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