Mocha Cheesecake Pie

Ingredients

1/2 pkt refrigerated piecrusts - (15-oz pkg)

2 ounces pkt cream cheese - (8 ea) softened

1 can sweetened condensed milk - (14 oz)

3 tablespoons instant coffee granules

3 tablespoons almond liqueur

4 bittersweet chocolate baking squares (1 oz ea), melted

1 cup sliced almonds toasted

Preparation

Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides with a fork. Bake at 450 degrees 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 degrees for 30 to 35 minutes or until set. Cool on a wire rack; cover and chill 4 hours. Top with toasted almonds.

This recipe yields 1 (9-inch) pie.

Yield: 1 pie