CRUST:

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 & cooled
1/4-1/2 tsp. almond extract or 2-3 tbsp. 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.