4 oz Bittersweet; (not
; chocolate, chopped
3 tb Unsalted butter
1 1/4 c Dark corn syrup
3/4 c Sugar
4 lg Eggs
2 ts Vanilla extract
3/4 ts Almond extract
1 pn Salt
3 c Sliced almonds; toasted
1 Cinnamon Pastry Crust;
Position rack in center of oven and preheat to 350F. Stir bittersweet
chocolate and unsalted butter in large metal bowl set over saucepan of
simmering water until melted and smooth. Remove bowl from over water.
Mix in dark corn syrup and 3/4 cup sugar. Whisk in eggs, vanilla
extract, almond extract and salt. Stir in toasted almonds.
Pour filling into prepared crust. Bake pie until filling is set around
edges but moves slightly in center when pie is gently shaken and
crust is golden brown, tenting pie with foil if crust browns too
quickly, about 1 hour. Transfer pie to rack and cool slightly.
Serve warm or at room temperature.
Makes 8 servings.