Black Bottom Butterscotch Pie

Make the chocolate pudding: in a medium saucepan, combine the cornstarch and sugar; whisk in 1/2 cup half-and-half until the mixture is smooth.
Add in the remaining 3/4 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 1/2 cup of half-and-half; whisk to dissolve; set this mixture aside.
Add the remaining 1 1/2 cups half-and-half to the saucepan; whisk until it is combined with the brown sugar mixture.
Add in half-and-half/cornstarch mixture to the pan; stir to combine, and turn the heat to med-high; cook, whisking, until the mixture thickened, about 3-4 minutes.
Scrape the butterscotch mixture into the pie shell and smooth the top layer of the pudding with a rubber spatula so that it evenly covers the chocolate pudding.
Place plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is completely set, about 6 hours and up to 1 day.