Kahlua & Baileys Chocolate Cream Pie

• 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

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

pie crust, cream cheese, semisweet chocolate chips, heavy cream, kahlua, irish cream, vanilla instant pudding, salt, almonds, icing sugar

Taken from www.food.com/recipe/kahlua-baileys-chocolate-cream-pie-470911 (may not work)