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Preheat oven at 400°F/ 205°C.
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Combine MAYA Complete Hotcake Mix with cocoa powder.
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Add water, one tablespoon at a time, enough to form a ball of dough.
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Roll out to 9-inch pie plate.
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Bake until golden brown. Cool.
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Prepare filling. Combine sugar and cornstarch.
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Gradually stir in evaporated milk.
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Cook over double broiler stirring constantly until mixture thickens. Remove from heat.
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Gradually stir half of the mixture into the beaten egg yolk.
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Put back in saucepan and blend.
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Cook until mixture coats spoon.
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Blend in butter and vanilla. Cool.
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In a bowl, whip half of the cream with powdered sugar until stiff.
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Chill. In a saucepan, caramelize sugar in low heat then add butter and remaining all purpose cream.