An elegant dessert for that special dinner party!!

Almond Crust:

1/2 cup whole almonds, toasted and coarsely chopped
1 1/2 cups all purpose flour
1 1/4 sticks chilled unsalted butter
1/3 cup confectioner's sugar, sifted
1/8 teasp. salt

1 large egg yolk

Place first five ingred. into a food processor. Pulse until mixture resembles small peas. Add yolk and blend well. Wrap in plastic and chill 1 hour. Carefully roll out dough onto a lightly floured surface and fit into a 10" french tart pan (with a removeable bottom) that has 2" deep sides. Press dough evenly into the bottom and sides of the pan going all the way to the top of the rim. Cover and chill 30 min. Preheat oven to 350* When ready to bake, remove plastic and place a square of foil over the crust and fill with dried beans or rice. Bake for 20-25 min. until crust is cooked and med. brown color....DO NOT OVERBAKE!! Remove from oven and cool completely.

Chocolate Ganache:

In a small saucepan combine:

6 oz. semi-sweet chocolate, grated
2/3 cup whipping cream
2 tabsp. light corn syrup
1 teasp. vanilla

Melt slowly over med-low heat, stirring constantly. Blend well. While ganache is still warm, use a pastry brush to paint the bottom and insides of the cooled almond crust. Use all of the ganache if possible. Allow to cool completely.

Filling:

1 cup granulated sugar
1/3 cup cornstarch
1/4 teasp. salt

Combine in a heavy saucepan.

In a med. bowl beat together:

2 1/2 cups milk
2 cups half and half cream
4 large egg yolks
2 large eggs

Gradually stir milk mixture into the sugar mixture with a wooden spoon. Cook over medium heat, stirring constantly until mixture becomes thickened and bubbly. DO NOT SCORCH!!! Remove from heat and stir in:
3 tabsp. unsalted butter
2 teasp. vanilla extract
4 oz. semi-sweet chocolate, grated
2 oz. bittersweet dark chocolate, grated

Continue to stir until chocolate is melted and is well blended. Transfer filling to a glass bowl and cover it with plastic wrap directly touching the pudding. Chill for at least 4 hours.

Whipped Cream Topping:

1 1/2 cups whipping cream
2 heaping tabsp. granulated sugar
1 teasp. vanilla

In a chilled bowl, using chilled beaters, whip the cream and vanilla, gradually adding the sugar. Beat just until the cream forms soft peaks when the beaters are lifted.

To assemble the pie:

Fill the cooled pie shell with the chocolate filling. Top with the whipped cream making sure to mound high in the middle. Decorate with shaved semi-sweet chocolate if desired. To serve: Carefully remove the pie from the pan by lifting it from the bottom at the center. Carefully slide onto a serving platter....carefully cut into 8-10 servings and get ready to float right up into heaven!!