envelope unflavored gelatin
pure vanilla extract
shaved semisweet chocolate
1Blend crumbs at low speed until very fine.Add almonds and blend fine at low speed.
2Remove from blender and mix thoroughly with remaining crust ingredients. Pat firmly into light buttered 10 inch pie pan.
3Prick bottom several times with fork tines. Bake in preheated moderate oven at 375 degrees for 12 to 15 minutes cool
4To make pie filling, soften gelatin in cold water. Add hot water and stir until dissolved.
5Put egg yolks in blender, add gelatin, cover and blend at low speed until thoroughly mixed. Add chocolate sauce, salt, and vanilla.
6Blend at high speed for 4 or 5 seconds, or until thoroughly blended. Chill until consistency of raw egg whites.
7With rotary beater, beat egg whites until foamy.
8Gradually add sugar and beat until vary stiff. Fold into chocolate mixture. Pour into pie shell and chill.
9Decorate with whipped cream and shaved chocolate.