Place pie in a food processor; pulse 30 seconds or until mixture resembles chunky peanut butter. Add cocoa, bourbon, and 4 ounces almonds; pulse 3 to 4 times or until combined. Remove mixture to a bowl; cover and chill 1 hour.
Line a baking sheet with parchment paper. Drop pecan pie mixture by 2 teaspoonfuls onto baking sheet to form 48 balls. Place in freezer 1 hour or until truffles are firm.
While truffles chill, very finely chop remaining almonds; place in a shallow dish. Remove truffles from freezer; gently shape each mound into a ball. Roll truffles in nuts to coat. Keep truffles chilled in an airtight container. Let stand 2 or 3 minutes at room temperature before serving.