Chocolate Amaretto Crunch Pie

From a Marshall Field's Cookbook

Crust
3/4 C finely chopped macaroon cookies (about 4 1/2 dozen)
2/3 C finely chopped almonds
1/2 C packed brown sugar
1/4 tsp flour
1/4 tsp salt
1/2 C unsalted butter, melted

Filling
12oz semisweet chocolate chips
2 eggs, separated (at room temperature)
3 Tbsp amaretto
2 Tbsp sugar
1 C whipping cream
2 tsp vanilla

Heat oven to 350. In food processor, combine cookies, almonds, brown sugar, flour and salt. With machine running, add butter; mix 20 seconds. Pat mixture on bottom and up side of 10" pie plate. Bake 15 minutes. Cool completely. In top of a double boiler, melt chocolate chips, stirring until smooth. Remove from heat. Beat in egg yolks. Using electric mixer, beat in amaretto. In small mixer bow, using clean dry beaters, beat egg whites with 1 tablespoon sugar until soft peaks form. Fold into chocolate mixture. In separate bowl, whip 1/2 cup of the cream with 1/2 tablespoon sugar and 1 teaspoon vanilla until soft peaks form. Fold into chocolate mixture. Spoon filling into crust. Cover; refrigerate at least 6 hours. Just before serving, whop remaining cream with remaining sugar and vanilla. Serve pie topped with whipped cream.