Thanks, Lynn!
This looks a lot less greasy than the one I posted.

Best regards,
Bob


Lynn Gifford wrote:
> Charlie's Chocolate Pie
> It took me fifteen years to get this recipe. It was originally called
> "Pierette Pie". For years, they served it every Thursday at Charlie's
> Restaurant in Minot, North Dakota. Everybody in Minot called it
> "Thursday Pie".
>
> 1 pie shell (unbaked)
> 1/2 cup slivered almonds
> 3 ounces unsweetened chocolate
> 1/2 cup (one stick) softened butter
> 3/4 cup white sugar
> 2 eggs (if you worry about salmonella, use egg substitute.)
> 1 package vanilla instant pudding
> 1 1/2 cups whole milk
> 1/2 teaspoon almond extract.
> 2 cups sweetened whipped cream
>
> Heat oven to 400°. With fork, prick sides and bottom of piecrust.
> Sprinkle almonds all over the bottom of the crust Bake until crust is
> golden and almonds are toasted (about ten minutes but check after
> five!). Remove from oven and allow to cool.
>
> Unwrap chocolate and place in small bowl. Microwave on MEDIUM for two
> minutes. Poke at the chocolate to see if it's melted. (It won't LOOK
> melted.) If it's NOT melted, add 30 seconds at a time until it is. Set
> aside
>
> In large mixing bowl, beat softened butter until fluffy. Add sugar a
> tablespoon or two at a time. Beating thoroughly after each addition.
> (Don't rush this! You are dissolving the sugar in the butter.) Beat
> the melted chocolate into the butter/sugar stuff. Make sure the
> chocolate is not too hot, otherwise it will melt the butter! Add eggs
> one at a time beating thoroughly in between.
>
> (Take about a tablespoon or two of nuts out of the cooled pie shell
> and reserve. Spread chocolate stuff evenly into pie shell Refrigerate.
> In a clean bowl, with wire whisk, blend pudding mix, milk and almond
> extract. Whisk until smooth and thick. Spread over chocolate mixture.
> Refrigerate for several hours. Before serving, spread pie with
> sweetened whipped cream, sprinkle with reserved almonds.
>
> Lynn from Fargo