Black Bottom Butterscotch Pie

A luscious double-layer pudding pie.

Make the chocolate pudding: in a medium saucepan , combine the cornstarch and sugar.

Whisk in cup half-and-half until the mixture is smooth.

Add in the remaining cup and bring to a boil , whisking constantly.

Continue to cook mixture over med-high heat , whisking , until the mixture thickens , about 3-4 minutes.

Take the pan from the heat and whisk in the chocolate and butter.

Continue to whisk until all the chocolate and butter have melted and the pudding is very smooth.

Stir in the vanilla.

Scrape the pudding into the prepared pie crust and smooth the top with a rubber spatula.

Make the butterscotch putting: in a medium saucepan , combine the butter , brown sugar , and salt.

Cook the mixture over low heat , whisking , until the butter is melted and the sugar is dissolved.

In a mixing bowl , combine the cornstarch and cup of half-and-half.

Whisk to dissolve.

Set this mixture aside.

Add the remaining 1 cups half-and-half to the saucepan.

Whisk until it is combined with .

graham cracker crust, cornstarch, sugar, half-and-half, bittersweet chocolate, unsalted butter, vanilla extract, brown sugar, salt