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I substituted pecans for the brazil nuts here, and I'd think any nut would work just fine. This was my birthday gift for my father-in-law.

Chocolate Chiffon Pie

nut base:
2 cups shelled Brazil nuts
4 Tbs granulated sugar
4 tsp melted butter
filling:
1 cup milk
2 tsp powdered gelatin
1/2 cup superfine sugar
2 eggs, separated
8 oz semisweet chocolate, roughly chopped
1 tsp vanilla extract
2/3 cup heavy cream
2 Tbs chopped Brazil nuts, to decorate

1. Process the whole Brazil nuts in a food processor until finely ground. Add the granulated sugar and melted butter and process briefly to combine. Tip the mixture into a 9-inch/23-cm round tart pan and press it onto the base and side with a spoon. Bake in a preheated oven, 400°F, for 8-10 minutes, or until light golden brown. Set aside to cool.

2. Pour the milk into a heatproof bowl and sprinkle the gelatin over the surface. Let it soften for 2 minutes, then set over a pan of gently simmering water. Stir in half of the superfine sugar, both the egg yolks, and all the chocolate. Stir constantly over low heat for 4-5 minutes until the gelatin has dissolved and the chocolate has melted. Remove from the heat and beat until smooth. Stir in the vanilla extract, wrap and let chill in the refrigerator for 45-60 minutes until starting to set.

3. Whip the cream until it is stiff, then fold all but 3 tablespoons into the chocolate mixture. Whisk the egg whites in a separate, clean, grease-free bowl until soft peaks form. Add 2 teaspoons of the remaining sugar and whisk until stiff peaks form. Fold in the remaining sugar, then fold the egg whites into the chocolate mixture. Pour the filling into the pastry shell and let chill in the refrigerator for 3 hours. Decorate the pie with the remaining whipped cream and the chopped nuts before serving.

Source: Chocolate (cookbook)

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being