Description
A rich almond-laden pie that my mom used to make years ago! I still make this pie even though it uses uncooked eggs but you might try finding pasteurized eggs at your market. The original recipe used a regular baked pie crust but I like using a chocolate crumb crust (easier and even more chocolate!)
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Directions
Melt the chocolate. Beat the butter until softened. Gradually beat in the sugar, continuing to beat until well-blended and dissolved. Stir in chocolate, mint extract and salt. Add eggs, one at a time, beating well after each addition. Stir in almonds, reserving 1 or 2 tablespoons for garnish. Turn filling into crust and sprinkle with reserved almonds. Chill at least 6 hours.
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Ingredients
 2 oz. unsweetened chocolate
1/2 cup butter
1 cup superfine sugar (yes, it makes a difference!)
1/4 tsp. mint extract
Pinch of salt
3 eggs
2/3 cup toasted slivered almonds
1 baked pie shell, or 1 chocolate crumb crust
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