In a large bowl, beat the butter and sugar until very creamy and fluffy (about 3 to 5 minutes). Set aside.
In separate bowl mix cocoa and oil until blended. Add to the sugar/butter mixture and beat at high speed for about 5 to 6 minutes. The color will lighten up and become fluffy.
Add eggs one at a time, beating in between, and then add extracts. The filling will be very creamy. Spread into prepared crumb crust and refrigerate at least 3 hours before serving. Store in refrigerator.
Notes
This does have raw eggs, so if you are squeamish about that, just crack each egg one-at-a-time to ensure there is not a bad one in the bunch. You can also purchase pasteurized eggs, or you can pasteurize them yourself. To pasteurize large eggs, place them in a saucepan filled with water and fitted with a digital thermometer. Turn on the heat and bring the water up to 140F. Keep the water temperature at 140 F for 3 minutes (and no more than 142F), reducing the heat on the burner if necessary. Remove eggs from hot water and rinse thoroughly with cold water. Store in the refrigerator until needed or use right away. Jumbo sized eggs need to 5 minutes in 140F water.