2 pie crusts (either your own or you can buy the packaged ones. You need enough for a double-crust pie, so one 15-oz pkg will do it)
1 c. semisweet chocolate chips
1/2 c. butter
2/3 c. sugar
1 c. ground almonds (chop them up in a food processor or some other chopping gadget)
1 whole egg
1 egg, separated
Roll out one pie crust and place in a 10-inch tart pan with a removable bottom (can also use a 9" pie plate); press onto bottom and up sides of pan. Trim edges if necessary.
Preheat oven to 425. For filling, in a small saucepan melt chocolate and 2 Tbsp of the butter over low heat, stirring constantly until smooth. In a medium bowl beat remaining 6 Tbsp butter with the 2/3 c. sugar until combined. Add almonds, 1 egg, 1 egg yolk, and melted chocolate mixture; mix well. Spread mixture evenly over bottom of pan.
For lattice-top cut second crust into 1/2"-wide strips. Arrange strips over chocolate mixture in lattice design, weaving above and under if you want. Trim and seal edges to bottom crust by pinching. Beat egg white in a small bowl until foamy; gently brush over lattice top. If desired, sprinkle with sugar.
Bake at 425 for 10 min; reduce oven temp to 350. Bake 30-35 min more or until crust is golden and chocolate mixture has puffed up between the lattices. Cool completely.
If desired, garnish with fresh berries and a mint sprig or two. Serve with *whipped cream (I used this with ground chocolate sprinkled over) OR raspberry sauce, on the side.
1 c. frozen loose pack unsweetened raspberries, thawed
2 Tbsp light corn syrup
Place thawed raspberries and corn syrup in blender - blend until smooth. Keep in refrigerator.