COMBINE chocolate wafers, granulated sugar, 1/4 cup (50mL) almonds and butter. (Reserve 1/4 cup (50mL) of crumb mixture for garnish). Press into bottom and sides of a 9" (23cm) deep dish pie plate. Chill.
MELT chocolate and butter in heavy saucepan, over hot but not boiling water. Stir occasionally until smooth and melted. Stir in remaining almonds and 3/4 cup (175mL) cream. Pour into crust and refrigerate until set
WHIP remaining cream with icing sugar and mound on top of pie. Sprinkle with reserved crumbs and if desired, some sifted cocoa.