Heat oven to 375°F

Bake pie crust 7 minutes

Remove and lightly brush with egg white and sprinkle with ground almonds

Return to oven and bake 5-10 minutes until golden brown

In 2 quart saucepan, melt 6 oz chocolate and butter

In small bowl, beat egg yolks slightly with wire whisk.

Stir in liqueur

Add egg yolk mixture to chocolate

With wire whisk, beat over low heat 3-4 minutes until mixture thickens

Pour into shell

Arrange raspberries over filling

In 1 quart saucepan, melt jam over low heat

Stir in extract

Gently brush over raspberries

In another 1 quart saucepan, melt 1 oz chocolate with oil.

Drizzle over raspberries

Sprinkle with sliced almonds

Refrigerate until set, about 30 minutes

Garnish with mint leaves