1 c. flour
1/4 c. finely chopped toasted almonds
6 tbsp. butter
3 tbsp. confectioners' sugar
1/4 tsp. vanilla

FILLING:

1 c. sugar
3/4 c. softened butter
3 sq. (1 oz. each) unsweetened chocolate, melted and cooled
1/4 to 1/2 tsp. almond extract or 2-3 tbsp. almond flavor 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 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 almond extract/liqueur. Beat until well mixed. Add eggs one at a time, beating 2 minutes after each egg. Spoon filling into cooled shell (crust). Refrigerate until firm, 3-4 hours. Garnish with whipped cream and sliced almonds. Keep refrigerated.