Coffee Liqueur Pie
Yield
1 piePrep
10 minCook
20 minReady
5 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
tart shells
baked, or, 1 pie shell |
* |
| ½ | cup |
evaporated milk
|
|
| ¼ | cup |
chocolate chips
|
*
|
| 1 | pound |
miniature marshmallows
|
|
| ¼ | cup |
almonds
slivered |
*
|
| 1 ¼ | cups |
whipped topping, prepared
|
|
| ⅓ | cup |
liqueur
coffee flavor, such as kahlua |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
tart shells
baked, or, 1 pie shell |
* |
| 118 | ml |
evaporated milk
|
|
| 59 | ml |
chocolate chips
|
*
|
| 453.6 | g |
miniature marshmallows
|
|
| 59 | ml |
almonds
slivered |
*
|
| 296 | ml |
whipped topping, prepared
|
|
| 79 | ml |
liqueur
coffee flavor, such as kahlua |
*
|
Directions
Combine evaporated milk and chocolate peices in saucepan.
Cook over low heat, stirring constantly, until until chocolate melts and mixture thickens.
Stir in marshamallows until melted.
Remove from heat and place in refrigerator until cool, about 1 hour.
Stir occassionally.
Add coffee liqueur.
Fold in whipped topping.
Spoon into pie tarts or pie shell.
Freeze at least 4 hours, or until firm.
Garnish with slivered almonds.
