1 baked pie crust or crumb shell
1/3 c. slivered almond
1 envelope of unflavored gelatin (1 TBS.)
¼ c. cold water
2 sq. unsweetened chocolate
¼ tsp. almond extract
2/3 c. sugar
¼ tsp. salt
½ c. hot milk
1 tsp. vanilla
2 c. heavy cream
3 TBS. almonds (ground)

Sprinkle toasted almonds over bottom of chilled pastry or crumb crust. Soften the gelatin in cold water. In a small saucepan, melt squares of chocolate. Add almond extract, sugar, salt and hot milk. Cook and stir for about 4 minutes. Stir in gelatin mixture and mix together. Allow to cool. Beat chocolate mixture until light and fluffy. Add vanilla and mix. Whip the cream to soft peaks and fold the cream into the chocolate mixture. Stir in ground almonds. Pour into the pie shell and chill. Serve with whipped cream on top.