Coffee Liqueur Pie

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.