MELT margarine and white chocolate in double boiler over hot water, stirring until well blended. Pour into pie crust; sprinkle with 2 Tbsp. of the almonds.
ADD milk to dry pudding mix in medium bowl. Beat with wire whisk until well blended. Stir in extract. Pour over chocolate layer in crust.
REFRIGERATE at least 1 hour. Sprinkle with remaining 1 Tbsp. almonds just before serving. Store leftover pie in refrigerator.