Chocolate Amaretto Pie

This recipe comes from an old Eagle Brand recipe brochure. Anything with both chocolate and amaretto has to be delicious!

• 1 unbaked 9-inch pie crust
• 1 package (3 ounces) cream cheese, softened
• 2 ounces unsweetened chocolate, melted
• 1/8 teaspoon salt
• 1 can (14 ounces) Eagle Brand Sweetened Condensed Milk
• 2 eggs
• 1/4 to 1/3 cup amaretto liqueur
• 1 cup sliced or slivered almonds, toasted if desired*

Preheat oven to 350°. In a large mixing bowl, beat cream cheese with chocolate and salt until well blended. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix well. Stir in amaretto and almonds. Pour into crust. Bake 30 to 35 minutes or until center is set. Cool. Serve warm or chilled with a dollop of whipped topping or ice cream. Cover and refrigerate leftovers. *To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.