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Filling- In bowl, whisk cocoa powder and cornstarch; whisk in 1 1/2 cups of the half and half. In saucepan heat remaining cup of half and half and the sugar over medium heat, stirring until sugar is dissolved. Whisk in cocoa mixture and melted chocolate. Cook, stirring until filling begins to buble; continue cooking, whisking until very thinck, and 2 minutes longer. Off heat whisk in butter and vanilla. Spread the filing in the crust and refridgerate 4 hours.
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