Directions

• In a small bowl, combine the flour, sugar, baking powder and salt.
• Cut in butter until crumbly. Add oil and buttermilk; toss with a
• fork. Gradually add water, tossing with a fork, until a ball forms.
• Cover and refrigerate for 1 hour.
• On a lightly floured surface, roll out dough to fit a 9-in. pie
• plate. Transfer pastry to a pie plate coated with cooking spray.
• Trim pastry to 1/2 in. beyond edge of plate; flute edges. With a
• fork, prick bottom and sides of pastry. Line with a double thickness
• of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil;
• bake 6-8 minutes longer or until light golden. Cool on a wire rack.
• In a small saucepan, combine the sugar, cocoa, cornstarch and salt.
• Stir in milk and water until smooth. Cook and stir over medium-high
• heat until thickened and bubbly. Reduce heat; cook and stir 2
• minutes longer. Remove from the heat.
• Stir a small amount of hot filling into egg; return all to the pan,
• stirring constantly. Bring to a gentle boil; cook and stir 2 minutes
• longer. Remove from the heat. Stir in chocolate until smooth; stir
• in extracts. Pour into pastry shell; set aside.
• For meringue, in a small bowl, beat egg whites and cream of tartar on
• medium speed until soft peaks form. Gradually beat in sugar, 1
• tablespoon at a time, on high until stiff peaks form. Spread evenly
• over filling, sealing edges to crust.
• Bake at 350° for 12-15 minutes or until golden brown. Cool on a
• wire rack for 1 hour; refrigerate for at least 3 hours before
• serving. Yield: 8 servings.