To make candied almonds, toast the almonds in a dry skillet set to a medium heat for about 5 minutes, moving them about to avoid burning. Once they're slightly golden brown, add butter. Stir and cover all almonds with the butter as it melts. Add the brown sugar and let cook for a few minutes on a medium heat. Remove from heat and set aside to cool.

For the Crust, combine ingredients and place in the blender to create crumbs. Melt the butter and add to the crumbs. Place the toasted almonds/graham cracker crumbs into your buttered pie plate and press down firmly. Bake at 350 for 5-7 minutes. Out of the oven, let the crust cool.

For the filling, in a medium sized bowl combine all the pie filling ingredients and then pour into the baked graham cracker crust. Bake at 350 for 15 minutes. Remove from the oven and let cool for a while before putting it into the fridge to set overnight.

To make the whipped cream, add the powdered sugar and whip until stiff peaks. You can put a big dollop of cream in the middle of your pie, or use a wide tip and a ziploc bag to pipe on the swirls of whipped cream.