Chocolate pie shell
3 c. miniature marshmallows
1/2 c. milk
1/4 c. amaretto flavoring
2 oz. semi-sweet chocolate, melted and cooled
1 c. whipped cream
1/4 c. sliced almonds

Heat marshmallows and milk over low heat, stirring constantly until marshmallows are melted. Refrigerate, stirring occasionally until thickened (20-30 minutes). Beat cream in chilled bowl until stiff. Stir in marshmallow mixture; stir in amaretto chocolate until well blended. Fold into whipped cream. Spread into pie shell. Sprinkle top with almonds. Refrigerate until set, about 4 hours.