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Chocolate Cream Pie:
CRUST
3/4 cup unbleached all-purpose flour
1/2 cup whole raw almonds, toasted and finely chopped
6 tablespoons sugar
1/4 cup natural unsweetened cocoa powder
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted and cooled slightly

FILLING
2/3 cup sugar
1/4 cup cornstarch
2 tablespoons natural unsweetened cocoa powder
1/4 teaspoon kosher salt
4 large egg yolks
3 cups milk
8 ounces bittersweet chocolate (54 to 60% cacao), chopped
1 tablespoon dark rum (optional)

TOPPING (Optional)
1 cup chilled whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

FOR THE CRUST: Preheat the oven to 375°F. Butter a 9-inch pie dish or pan. Combine the flour, almonds, sugar, cocoa powder, and salt in a medium bowl. Using a fork, stir in the butter until the mixture resembles moist sand. Press the dough firmly and evenly over the bottom and up the sides of the pie dish. Bake the crust until just browned at the edges, about 11 minutes. Let the crust cool completely.

FOR THE FILLING: In a heavy large saucepan, combine the sugar, cornstarch, cocoa powder, and salt and whisk to blend. Beat in the egg yolks. Gradually whisk in the milk. Whisk the filling over medium-high heat until the mixture.thickens and boils, about 1 minute. Remove the filling from the heat and immediately stir in the chocolate, whisking until the chocolate melts and the filling is smooth. Stith the rum. Pour the filling into the crust and smooth the top. Let the pie cool to room temperature and cover loosely with waxed paper. Chill the pie until Cold, at least 2 hours or overnight. For the topping: Beat the cream, sugar, and vanilla in a large bowl until firm peaks form. Spread the topping over the pie and serve.
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