Chocolate Cream Pie (tht)

Preheat oven to 350 degrees. Spread the almonds on a cookie sheet and toast
in the oven until golden, about 15 minutes. Set aside to cool. Turn the
oven down to 275 degrees. Butter the bottom and sides (not the lip) of a
9-inch glass pie plate. Place the egg whites in a bowl of an electric mixer
and set over a pan of hot tap water until slightly warmed. Then whisk the
warm egg whites until soft peaks form. Whisk in the cream of tartar and
then add the granulated sugar in a slow, steady, stream, whisking
continuously. Continue whisking until stiff and glossy, 15 to 20 minutes
longer. Make a pie shell with the meringue by smoothing it over the bottom
and sides of the buttered pie plate. Bake until slightly crisp and dry, 15
minutes. Cool on a rack.

Combine the two chocolates in a bowl over simmering water, and stir
occasionally until melted. Let cool to room temperature. Combine the heavy
cream, confectioners’ sugar, cinnamon and vanilla in a mixing bowl. Beat at
medium speed until very soft peaks form, 2 to 3 minutes. Stir one third of
the cream into the melted chocolates to lighten. Then add that mixture to
the whipped cream and fold in until completely incorporated. Scatter half
of the toasted almonds over the cooked meringue shell. Top with the
chocolate cream filling, smoothing the top. Decorate the top with the
remaining toasted almonds and grated chocolate or chocolate curls, if
desired. Cover and refrigerate at least one hour before serving.