Instructions: Combine all crust ingredients and blend well in food processor on low speed (2-3 minutes). Press on bottom and sides of pie dish (9"). Bake at 400 degrees for 8-10 minutes. Cool.

For filling, combine butter and sugar in small mixing bowl, beating at medium speed until light and fluffy. Add chocolate and almond liqueur or extract, and beat until well-blended. Add eggs one at a time, beating 2 minutes after each addition. Spoon filling into cooked crust. Refrigerate until firm (3-4 hours). Garnish with whipping cream neatly around edges.

Sprinkle with sliced almonds. Keep refrigerated. This is heavenly!

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