Kahlua & Baileys Chocolate Cream Pie - cooking recipe

Ingredients

1 baked pie crust, I prefer a traditional pastry crust
8 ounces cream cheese, softened
1 cup semi-sweet chocolate chips
1 1/2 cups heavy cream
1/2 cup Kahlua
1/4 cup Baileys Irish Cream or 1/4 cup just more Kahlua
3 tablespoons vanilla instant pudding mix (to help pie set)
1/2 teaspoon salt
1/4 cup sliced almonds, toasted
1/4 cup icing sugar, added to the cream cheese is optional if you prefer a sweeter pie

Preparation

Toast almonds in a 300 degree oven while melting choc. chips in a double boiler. Watch the almonds CAREFULLY, they burn in a flash.
With a hand mixer, beat melted chocolate into the cream cheese till it is smooth and glossy and holds it's shape.
Beat in liqueur by the 1/4 cup.
In another bowl, whip the cream, adding in the pudding mix and the salt; beat untill it is very stiff.
On low, blend the two mixtures together completely.
Pour into a pie crust and decorate or garnish with the toasted almonds.
Refrigerate until set, about 4 hours; this pie improves with age.
You can make this far more chocolatey if you double the choc. chips.