Heat oven to 450. Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan.
Bake at 450 for 8 to 11 minutes or until lightly browned. Cool.
Pour milk into medium saucepan; sprinkle with gelatin. Let stand 5 minutes to soften.
Stir in sugar and instant coffee crystals; add chocolate. cook over low heat until coffee crystals dissolve and chocolate is melted, stirring constantly.
In small bowl, beat egg yolks slightly. Gradually stir about 1/2 of the hot milk mixture into egg yolks; return to saucepan.
Cook and stir 2 to 3 minutes or until slightly thickened; do not boil.
Remove from heat; stir in liqueur and almond extract. Refrigerate until the consistency of corn syrup, stirring occasionally; remove from refrigerator.
In large bowl, beat egg whites until soft peaks form. Gradually add 2 tablespoons sugar, beating until stiff peaks form.
When gelatin mixture is partially set, fold in beaten egg whites.
In small bowl, whip 1/2 cup cream until soft peaks form; fold into chocolate mixture. Refrigerate until mixture mounds slightly when spooned.
Spoon into baked pie crust and chill 4 to 6 hours or until firm. Garnish with whipped cream and almonds.