Prepare pie crust using 10-inch tart pan with removable bottom or 9-inch pie pan. Place 1 prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary.
Heat oven to 425-degrees. In small saucepan over low heat, melt chocolate chips with 2 tablespoons butte, stirring constantly until smooth. In medium bowl, beat remaining 6 tablespoons butter with 2/3 cup sugar until light and fluffy. Add almonds, 1 egg, egg yolk and melted chocolate; blend well. Spread mixture evenly over bottom of pie crust lined pan.
To make lattice top, cut remaining crust into 1/2-inch strips. Arrange in lattice design over chocolate mixture. Trim edges and seal. In small bowl, beat egg white until foamy; gently brush over lattice. Bake at 425-degrees for 10 minutes. Reduce oven temperature to 350-degrees. Bake and additional 30 to 35 minutes or until crust is golden brown. Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking to avoid excessive browning. Cool; remove sides of pan.
In blender container or food processor bowl with metal blade, blend raspberries at highest speed until smooth. Press through strainer to remove seeds; discard seeds. In small saucepan, combine raspberry puree, 3/4 cup sugar and lemon juice; medium-low heat. Boil 3 minutes, stirring constantly. Cool. Store in refrigerator.