Title: Mocha Cheesecake Pie
Categories: Desserts, Pies
Yield: 1 Pie

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 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
on Dec 07, 1997