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1
Preheat oven to 350 degrees.
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2
Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes.
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3
Set aside to cool.
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4
Turn the oven down to 275 degrees.
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5
Butter the bottom and sides (not the lip) of a 9-inch glass pie plate.
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6
Place the egg whites in a bowl of an electric mixer and set over a pan of hot tap water until slightly warmed.
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7
Then whisk the warm egg whites until soft peaks form.
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8
Whisk in the cream of tartar and then add the granulated sugar in a slow, steady, stream, whisking continuously.
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9
Continue whisking until stiff and glossy, 15 to 20 minutes longer.
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10
Make a pie shell with the meringue by smoothing it over the bottom and sides of the buttered pie plate.
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11
Bake until slightly crisp and dry, 15 minutes.
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12
Cool on a rack.
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13
Combine the two chocolates in a bowl over simmering water, and stir occasionally until melted.
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14
Let cool to room temperature.
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15
Combine the heavy cream, confectioners' sugar, cinnamon and vanilla in a mixing bowl.
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16
Beat at medium speed until very soft peaks form, 2 to 3 minutes.
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17
Stir one third of the cream into the melted chocolates to lighten.
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18
Then add that mixture to the whipped cream and fold in until completely incorporated.
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19
Scatter half of the toasted almonds over the cooked meringue shell.
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20
Top with the chocolate cream filling, smoothing the top.
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21
Decorate the top with the remaining toasted almonds and grated chocolate or chocolate curls, if desired.
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22
Cover and refrigerate at least one hour before serving.
