1 (9 inch) prepared graham cracker crust
3/4 cup white sugar
1/2 cup heavy whipping cream
1/4 teaspoon almond extract
1/2 cup shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 egg white, beaten
1/2 cup unsweetened cocoa powder
1/4 teaspoon almond extract, if desired
1/2 cup butter
1/2 teaspoon almond extract, if desired
1 egg yolk
2 teaspoons evaporated milk
1 cup confectioners' sugar
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine the cake mix and 3/4 cup of sugar. Beat the egg white and add to the mixture. Stir in the flour, salt and almond extract; stir until well blended. Cut in the shortening in a large bowl until mixture resembles cornmeal. Stir in the cocoa and almond extract. The batter should be thick, but not runny.
Sift the flour, then sift again with 2 cups of the sugar mixture, then the remaining 2 cups of the creamed mixture, and ending with the salt. Stir in the egg yolk. Drop by heaping spoonfuls onto the prepared crust.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the centre comes out clean.
Pour the filling into pie shell and freeze until firm, about one hour. Cool before serving