Preheat the oven to 325.
Line a 9 inch pie pan with the refrigerated pie crust and crimp the edges
Keep refrigerated until ready to use for recipe
In a small sauce pan combine the butter and cocoa over medium heat on the stovetop.
Heat stirring often until the butter is melted and the chocolate has mixed well (about 5 minutes).
While this is heating, mix together in a medium sized bowl the sugar, eggs, vanilla, almond and espresso powder.
Once the butter is melted, temper the egg mix in the usual method (see tips and tricks) and then combine everything until a smooth filling is developed.
Pour this filling into the pie crust and place on a rack at the bottom of the oven.
Bake for 35-45 minutes until the center of the pie is slightly wiggly when jiggled. The pie will be puffed.
Remove the pie from the oven and place on a cooling rack and let cool for at least 15 minutes. Serve warm or at room temp. Best with an exceptional ice cream.