Temperature: 450 ° F

Ingredients

Instructions

Preheat oven to 450 degrees.
Prepare pie crust, according to package directions for unfilled, one-crust pie, using a Kaiser Bakeware 9-inch Tinplate Pie Pan and using the flour, as directed. (refrigerate remaining 1/2 package crust for a later use). Place prepared pie crust in bottom and up sides of pie pan; trim edges if necessary and flute edges. Generously prick bottom and sides of pie crust with a fork. Bake at 450 degres for 9 to 11 minutes. Cool completely
In a 2-1/2-quart, microwave-safe, mixing bowl, melt baking chocolate with water at 50% power of microwave for 3 minutes, stirring with a wire whisk after 1-1/2 minutes. Add sweetened condensed milk and vanilla extract; stir with wire whisk; cook in microwave at full power for 4 minutes, stirring with whisk every 60 seconds. Microwave at full power for 30 seconds longer; whisk once more and cool to room temperature, strirring once or twice with whisk while cooling.
Meanwhile, on medium speed of electric mixer, beat cream cheese in a deep, medium-sized mixing bowl, until creamy. Add the milk, 1 tablespoons at a time, beating after each addition, until 1/4 cup the milk has been added; add remaining milk and instant pudding; beat on medium speed of mixer for 1-1/2 minutes, scraping bowl at least once. Chill.
In a deep, narrow bowl, beat whipping cream on high speed of electric mixer, until stiff peaks form. Chill.
To assemble pie: Spoon fudge into cool pie crust; carefully spreading on bottom evenly. Sprinkle all but 1 tablespoon the almond brickle bits over fudge layer. (reserve the remaining tablespoon for top of pie). Spoon pudding mixture atop brickle bits in pie crust. Spoon whipped cream atop pudding layer of pie, peaking with back of a spoon, or pipe with a pastry bag. Top pie with reserved almond brickle bits and chocolate curls, if desired. Refrigerate pie until serving time (at least 1 hour).
Yield: 1 9-inch pie. Makes 8 servings.