1 9-inchgraham cracker or cookie pie crusta baked pastry pie shell may be substituted
Begin by melting the chocolate bars over a double boiler, stirring until smooth. (Again, I don’t own a double boiler, so I use a mixing bowl over a sauce pan. It works like a charm.)
Once melted, if using the chocolate bars without almonds, slightly crush 1/4 cup slivered almonds and mix into the melted chocolate. (If you don’t like almonds, or are like me, forgetful, skip the almonds altogether.)
Next, add the whipped topping, gently mix and pour into prepared pie shell.
If using the almonds, evenly spread the remaining 1/4 cup of slivered almonds on the top of the pie.
Cover and refrigerate for about four or five hours, or until firm. If needed, speed up the firming process by putting covered pie in freezer for about an hour, then refrigerate for another two hours.