CRUST:
1 c. flour
1/4 c. finely chopped toasted almonds
6 tablespoon butter
3 tablespoon confectioners’ sugar
1/4 teaspoon vanilla
FILLING:
1 c. sugar
3/4 c. softened butter
3 sq. (1 ounce each) unsweetened chocolate, melted and cooled
1/4-1/2 teaspoon almond extract or
2-3 tablespoon almond-flavored liqueur
3 eggs
Sweetened whipped cream
Toasted sliced almonds
Combine all crust ingredients and blend with mixer on low speed until well mixed, 2-3 minutes. Press on bottom and sides of 9 inch pie pan; bake at 400 degrees for 8-10 minutes.
Cool. To make filling, combine sugar and butter in small mixer bowl; beat at medium speed until light and fluffy. Add chocolate and almond extract-liqueur; beat until well mixed. Add eggs one at a time, beating 2 minutes after each addition.
Spoon filling into cooled crust; refrigerate until firm, 3-4 hours.
Garnish with whipped cream and sliced almonds. Keep refrigerated.