1 c. Sun Giant slivered almonds
1 (4 oz.) pkg. Baker's German sweet chocolate
2 tbsp. butter
3 eggs, slightly beaten
1 c. dark corn syrup
1/3 c. sugar
1 c. Sun Giant chopped dates
1 ready to bake 9" deep dish pie shell

Toast slivered almonds and set aside.

Melt chocolate with butter in saucepan over very low heat, stirring constantly.

Beat eggs slightly in medium bowl; add corn syrup and sugar. Blend in chocolate mixture. Stir in dates and toasted almonds. Pour into pie shell.

Bake at 350 degrees for 50 minutes or until filling is completely puffed across top. Cool to room temperature. Garnish with whipped topping and additional almonds, if desired.