Chocolate Pie, With Almond Raspberry Whipped Cream, and a Shortbread Crust

This pie features a shortbread crust, a chocolate cream filling, and a raspberry almond whipped cream.

Crust
-3/4 cup unsalted butter (softened)
-1/2 cup sugar
-1 3/4 cup flour
-1/2 teaspoon salt

Filling
-2/3 cup sugar
-1/4 cup corn starch
-1/2 teaspoon salt
-3 tablespoons unsweetened cocoa powder
-3 cups milk
-4 egg yolks
-2 tablespoons butter
-2 teaspoons almond extract flavoring

Topping
-3 cups cream
-3 teaspoons almond extract flavoring
-3 tablespoons powdered sugar

In a 2-quart sauce pan, melt 6 tablespoons of butter over low heat. Stir occasionally until butter has a warm nutty aroma, and is golden brown. Don't let the butter brown too much or it will taste bitter. Refrigerate approximately 10 minutes.

Preheat oven to 350 degrees. Mix sugar, butter, and browned butter.

With hands, add flour and salt. Don't work the dough too much. It should form loose crumbs.

Press crumbs into pie pan.

Bake for 30 minutes or until golden brown.

Mix sugar, salt, cornstarch, cocoa powder and milk in 2-quart sauce pan over medium heat stirring constantly.

Boil and stir 1 minute.

Stir egg yolks in a bowl. While stirring, add about half of the hot mixture to yolks, then add the yolk mixture back to sauce pan.

Boil and stir 1 minute.

Add butter and almond extract.

Pour into pie shell.

Refrigerate.

Whip cream. Add sugar and almond flavor.

Puree raspberries and mix into whipped cream.

Spread over cool pie.

Sprinkle almonds over the pie.

Enjoy!