1 c. pecans
1 c. unbleached all purpose flour
1/2 c. firmly packed lightly brown sugar
6 tbsp. (3/4 stick) butter, melted

FILLING:

10 tbsp. (1 1/4 sticks) butter, room temperature
1 2/3 c. powdered sugar
8 oz. semi sweet chocolate, melted and cooled
1/4 c. Frangelico (hazelnut liqueur) or other flavoring
2 eggs

WHIPPED CREAM:

1/4 c. powdered sugar
Toasted, sliced almonds

For Crust: Preheat oven to 350 degrees. Whirl pecans, flour and brown sugar in a food processor until nuts are finely ground. Add melted butter. Turn food processor on and off 5 to 10 times to blend. Turn mixture into a 10 inch pie plate, pressing onto the bottom and sides. Bake until lightly browned, about 10 minutes. Cool.

For Filling: Using electric mixer, cream butter with powdered sugar, blend in chocolate and liqueur (or other flavoring). Beat in eggs, one at a time. Pour into crust. Chill well.

Just before serving, whip the cream with the powdered sugar. Spread over the chocolate. Decorate with toasted almonds. Serves 8.