1 1/2 cups heavy whipping cream
2 tablespoons light brown sugar
4 egg yolks
7 tablespoons light cocoa powder
1 1/2 teaspoons vanilla extract
2/3 cup milk
1/2 cup chopped almonds
Preheat oven to 350 degrees F (175 degrees C).
Sift together 2/3 cup heavy whipping cream and light brown sugar. Beat in egg yolks with an electric mixer. Beat in cocoa, then stir in vanilla. (Note: Whisking is optional.) Spread mixture evenly into pie crust. Place roasting rack in oven and bake for 2 hours or until pastry is golden brown. Slide rack out onto serving platter and zab metal spatula underneath crust. Serve warm.
To Make Chocolate Glaze: In small bowl, mix 2/3 cup chocolate glaze with 2 teaspoons remaining cocoa. Spread over whipped cream layer and sprinkle with chopped almonds. Store in plastic jars.