Orange Chocolate Pie

Crust

• 375 mL (1 1/2 cups) toasted almonds
• 60 mL (1/4 cup) brown sugar, tightly packed
• 60 mL (1/4 cup) flour
• 60 mL (1/4 cup) melted butter

Filling

• 180 mL (3/4 cup) 35% cream
• 250 mL (1 cup) Semi-Sweet Chocolate Chips
• 30 mL (2 tablespoons) orange liqueur
• 60 mL (1/4 cup) orange marmalade, liquefied

Crust

1. Preheat the oven to 180°C (350°F). Blend the almonds and brown sugar in a food processor until finely ground. Pour into a bowl, add the flour, and combine thoroughly.
2. Incorporate the butter until a moist batter is obtained. Press into a 23-cm (9") pie plate. Bake for 20 minutes. Place on a rack and let cool.

Filling

1. Heat the cream in a double boiler. Add the chocolate and stir until the chocolate is melted. Remove from the heat. Add the orange liqueur and let cool for 30 minutes.
2. Spread the marmalade on the pie crust, then add the chocolate mixture. Cover and refrigerate for 2 hours. Garnish with slices of candied orange.