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1
Stir sugar, cornstarch and salt in heavy medium saucepan.
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2
Gradually whisk in half and half, then yolks.
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3
Whisk over medium heat until custard thickens and boils, about 8 minutes (custard may be lumpy; whisk until smooth).
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4
Remove from heat.
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5
Whisk in extracts.
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6
Transfer to medium bowl.
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7
Press plastic onto surface; chill until cold and firm,at least 4 hours.
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8
Beat 1/2 cup cream in medium bowl until stiff peaks form.
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9
Whisk 1/4 of cream into filling to loosen.
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10
Fold remaining cream into filling; then fold in ground almonds.
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11
Cover and refrigerate up to 1 day.
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12
Preheat oven to 375F.
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13
Rollout dough disk on floured surface to 13-inch round.
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14
Transfer to 9-inch-diameter glass pie dish.
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15
Fold overhang under; crimp edge, forming high-standing rim.
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16
Press whole almonds on diagonal into crust edge, spacing 1/2 inch apart.
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17
Pierce crust all over with fork.
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18
Freeze 10 minutes.
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19
Line with foil and beans or pie weights.
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20
Bake crust until sides are set, about 15 minutes.
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21
Remove foil and beans.
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22
Bake until cooked through and pale golden, covering edge with foil if nuts brown too quickly and piercing with fork if crust bubbles, about 10 minutes.
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23
Transfer to rack; cool.
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24
Spoon filling into crust; chill.
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25
Reserve 1/4 cup berries.
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26
Transfer remaining berries to processor; puree.
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27
Firmly press puree through sieve into measuring cup.
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28
If necessary, stir in enough reserved juice to yield 1 cup.
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29
Transfer 1/2 cup puree to saucepan; mix in creme de cassis.
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30
Sprinkle gelatin over.
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31
Let stand 15 minutes.
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32
Add sugar.
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33
Stir over medium-low heat until gelatin dissolves and mixture begins to simmer, about 2 minutes.
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34
Mix in remaining 1/2 cup puree.
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35
Chill just until cold but not set, 30 minutes.
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36
Spoon topping over filling; chill until set, at least 3 hours and up to 1 day.
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37
Garnish pie with whipped cream and reserved berries.
