Preheat the oven to 350 and situate one baking rack in the center of the oven. Place the refrigerated pie crust into the deep dish pie plate and crimp the edges.

In a medium sized bowl, mix together the cocoa, 3 tbs flour, ½ cup white sugar, peanut butter, 1 egg, 1 teaspoon vanilla, ½ teaspoon almond extract and 4 tbs melted butter. Mix well with a spoon. It will be thick and spreadable when you have it combined. Spread this mixture into the bottom of the pie shell.

In the same bowl, mix together ½ cup sugar, 2 teaspoon flour, a pinch of salt, 2 eggs, ½ cup dark karo, 2 tbs melted butter, ½ teaspoon vanilla, ½ teaspoon almond extract and mix well. When mixed, add the pecans in and gently fold until well mixed. Pour this over the chocolatey base.

Bake at 350 for 55 minutes until the pie is set and no longer jiggly in the center. Set out and place on a cooling rack to cool.