Mexican Chocolate Cinnamon Pie

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INGREDIENTS:
 
FOR THE CRUST:


¼ cup melted butter
1 ½ cups vanilla wafer crumbs

FOR THE TOPPING:

2 tablespoons powdered sugar
1 tablespoon sliced almonds (optional)
1 cup heavy whipping cream

FOR THE FILLING:

3 cups milk
1 tablespoon unsweetened cocoa powder
¼ teaspoon almond extract
5 oz chocolate cook and serve pudding mix
¾ teaspoon cinnamon

LET'S MAKE THE PIE:
 
Preheat the oven to 350 degrees F.
Mix the melted butter and wafer crumbs, then press the mixture on to the base and sides of a 9 inch pie dish.
Bake for about 11 minutes or until golden brown. Let the crust completely cool.
Mix the cinnamon, cocoa and chocolate pudding mix in a 2 quart pan, then stir in the milk.
Let the pudding mix cook according to the instructions on the packet for making pie.
Remove the mixture from the heat and stir in the almond extract.
Spread the filling over the cooled crust.
Cover and chill for 3 hours or until set.
Beat the whipping cream until you get stiff peaks, then stir in the powdered sugar.
When you are ready to serve the pie, add some of the cream to each serving and garnish with the almond slices.