Chocolate Dream Pie

Name: Chocolate Dream Pie
Ingredients: 1-1/4 cups all-purpose flour; 2 tablespoons sugar; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 3 tablespoons cold butter; 2 tablespoons canola oil; 2 tablespoons buttermilk; 6 to 7 teaspoons cold water; 1/3 cup sugar; 3 tablespoons baking cocoa; 2 tablespoons cornstarch; 1/4 teaspoon salt; 2 cups fat-free evaporated milk; 1/4 cup water; 1 egg, beaten; 2 ounces semisweet chocolate, coarsely chopped; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 3 egg whites; 1/4 teaspoon cream of tartar; 6 tablespoons sugar

21 ingredients

6 steps

Ingredients

1-1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons cold butter
2 tablespoons canola oil
2 tablespoons buttermilk
6 to 7 teaspoons cold water
1/3 cup sugar
3 tablespoons baking cocoa
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups fat-free evaporated milk
1/4 cup water
1 egg, beaten
2 ounces semisweet chocolate, coarsely chopped
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Directions

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.