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1
For Crust:.
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Heat oven to 325.
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Beat butter and sugar in large bowl with electric mixer on medium speed 1 minute.
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4
Stir in cocoa and flour until mixture is crumbly.
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5
Press firmly and evenly against bottom and side of deep-dish pie plate 9x1 1/2 inches, or regular pie plate, 10 x 1 1/2 inches.
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Sprinkle with nuts.
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Bake 20 to 25 minutes or until edge appears dry.
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8
Cool completely -- about 45 minutes.
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9
For Filling:.
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Melt butter and chocolate in 2 quart saucepan over low heat, stirring occasionally; remove from heat.
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11
Mix sugar and cornstarch with wire whisk, stir into chocolate mixture.
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12
Beat eggs in small bowl with electric mixer on medium speed about 5 minutes or until thick and lemon colored; stir into chocolate mixture.
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13
Cook chocolate mixture over medium heat 5 minutes, stirring constantly, until thick and glossy.
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14
Stir in vanilla.
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15
Cool 10 minutes, stirring occasionally.
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16
Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff.
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17
Fold chocolate mixture into whipped cream.
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Pour over crust.
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Cover and freeze about 4 hours or until firm.
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20
Remove from freezer; let stand 30 minutes before cutting.
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21
Top with whipped cream, sprinkle with almonds.
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22
Store covered in freezer.
