1 (9 inch) individual deep dish pie crust
2 (3 ounce) packages instant chocolate pudding mix
1 cup boiling water
1/4 cup honey
1 teaspoon white sugar
1 egg
Place chocolate pudding mix in the bottom of a double boiler. Place boiling water in the top of the double boiler (do not boil). Heat, stirring constantly, until boiling, stirring after each addition. Allow mixture to cool to room temperature. Place sliced almonds over pudding. Place whipped cream on rack in bottom of double boiler. Place e sour cream on rack in top of double boiler. Place chocolate swirled bee cookies over pudding. Cover and refrigerate for approx. 1 hour. Invert onto serving dishes and chill for approx. 10 minutes. Remove pudding shells and nuts. Beat egg into pudding until stiff. Beat sour cream into sour cream and continue beating until stiff. Form pie into a large rectangle.
Remove pan from steam and place on tray to cool and for icing. Refrigerate for 2 hours or until pudding is set. Frost with sour cream frosting. Serve warm.