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1
Crush graham crackers, and mix with 1/4 cup granulated sugar and the 6 T. butter or margarine.
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2
Press into 9-inch deep dish pie plate and set aside.
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3
In a saucepan, mix brown sugar, the pinch of salt and 1/4 cup of flour and whisk in 2 cups of milk.
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4
Add the 1/4 cup of butter and cook over medium heat till thickened.
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5
Remove from heat.
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6
In a small bowl, separate three eggs.
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7
Set whites aside and lightly beat yolks.
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8
Spoon a little of the butterscotch mixture into the egg yolks and then return all to the saucepan.
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9
Cook another two minutes and remove from heat.
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10
Add a teaspoon of vanilla.
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11
Mix thoroughly and cover with a piece of plastic wrap.
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12
Set aside to cool.
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13
In another saucepan mix 1/2 cup granulated sugar, 1/4 cup flour, and cocoa.
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14
Whisk in 1 1/2 cups milk.
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15
Mixture will look like it won't combine, but stick with it, it will.
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16
Cook over medium heat till thickened.
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17
Remove from heat and add 2 egg yolks with same method as above.
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18
Return to heat and cook an additional two minutes.
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19
Remove from heat and add 1/2 teaspoons of vanilla.
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20
Cover with plastic wrap and allow to cool slightly.
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21
To assemble pie, spoon butterscotch filling into crust.
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22
Follow with the chocolate filling and cover again with plastic wrap.
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23
Refrigerate till completely cooled and top with Cool Whip.
