1. In a mixing bowl, combine cookie crumbs, 2 tbs sugar, cinnamon, melted butter and chopped almonds and mix thoroughly. Press the mixture into the bottom and up the sides of a 9-inch pie pan and chill in the refrigerator while you make the filling.
2. Using an eggbeater or a stand mixer fitted with whisk attachment, whip the chilled heavy whipping cream on medium high speed until stiff peaks are formed. Empty into bowl, cover and refrigerate.
3. Using an eggbeater or a stand mixer fitted with whisk attachment, beat egg whites at medium high speed until they are white and smooth and form stiff peaks. Leave in the bowl.
4. Combine 1 cup sugar and 1/2 cup of water in a saucepan. Bring to a boil and cook rapidly, stirring with a wooden spoon, until the temperature on a candy thermometer reaches 230 degrees (or bubbles are struggling to surface through the syrupy consistency). Pour syrup in a thin stream over the beaten egg whites while beating slowly. Continue beating until the meringue is thick, about 3-4 minutes. Beat in the coffee and salt, then fold in the whipped cream and slivered almonds.
5. Pour the filling into the pie shell and garnish with shavings of chocolate (I use a potato peeler for this purpose). Note, depending on the height of your pie plate, there may be more filling than you need. This excess can be frozen in a container and eaten like like ice cream.
6. Freeze for several hours, until firm. Once firm, cover with two layers of plastic wrap and one of tinfoil. Pie will keep in the freezer, tightly covered, for up to a month.

To Slice and Serve: 

• Slice with a sharp knife and then insert a metal spatula or pie knife into each slit and push down firmly, to cut through the frozen crust. Be sure to do this for each slice to ensure the pieces come out cleanly. (See notes below for more on slicing and serving) Serve immediately.