2 1/2 cups white sugar
2 tablespoons cornstarch
1 (3 ounce) package cream cheese, softened
2 eggs
1 cup corn syrup
1 cup milk
1 cup finely chopped almonds
3 tablespoons all-purpose flour
1 (2.5 ounce) package instant vanilla pudding mix
5 tablespoons water
1 (9 inch) prepared graham cracker crust
In a medium saucepan, mix the sugar, cornstarch, cream cheese, eggs, corn syrup, milk, almonds and flour. Cook over medium heat until mixture is thickened, stirring constantly. Remove from heat and stir in pudding mix. Bring mixture to a rolling boil, and cook for 5 minutes, stirring constantly.
Pour mixture into pie crust. Cover and chill overnight.
Remove pie from crust and allow to cool slightly. Using a metal spoon, gently spread 1/2 cup of filling onto center of pie; press filling into center of pie. Chill in refrigerator overnight, covered.
Use a knife to make a shallow depression in the center of pie. Place graham cracker crust in pie, sealing edges. Drizzle with remaining filling. Chill in refrigerator overnight before serving.