Coffee Liqueur Pie

Coffee Liqueur Pie

1 (9 inch) baked pie shell
1 (5.33 oz.) can evaporated milk
1/2 c. semi-sweet chocolate pieces
2 c. miniature marshmallows
1/3 c. toasted chopped almonds
1/3 c. coffee liqueur
1 (12 oz.) container non-dairy whipped topping, thawed
Maraschino cherries


Combine evaporated milk and chocolate pieces in heavy 1 quart saucepan. Cook
over low heat, stirring occasionally until chocolate melts completely and
mixture thickens. Stir in marshmallows until melted. Remove from heat. Add
almonds. Pour into a 2-quart bowl and refrigerate until cool (about 20 to 30
minutes), stirring twice. Add coffee liqueur, fold in whipped topping. Spoon into
baked pie shell, freeze several hours until firm. Remove from freezer 10 minutes
before serving. Garnish with additional whipped topping and chopped almonds
and cherries, if desired