Chocolate Pastry Cream

Chocolate Cream Pie made with Basic Pie Crust, filled with Chocolate Pastry Cream, garnished with Whipped Cream That Won't Fall Flat, and topped with shaved milk chocolate.

6 egg yolks

1/2 cup sugar

2 Tablespoons flour

2 Tablespoons cornstarch

1/4 teaspoon salt

3 cups whole milk

1 cup heavy cream

1 1/4 cups best-quality semi-sweet chocolate chips (I like Ghiradelli)

In a medium bowl whisk together egg yolks, sugar, flour, cornstarch, and salt. 

In a saucepan bring the milk and heavy cream up to a simmer.  Whisk 1/2 cup of the mixture into the egg mixture, then whisk the egg-milk mixture into the saucepan, mixing thoroughly.  Bring the mixture back up to a boil over medium-low heat, stirring constantly, then cook for 2 minutes longer, until the cream is thick.  Remove from the heat and add the chocolate chips, whisking until they are melted.  Transfer to a bowl, then cover with plastic wrap and refrigerate until cool, about 2 hours.  (For pie, cool to room temperature, covered with plastic wrap, then spread into the baked pie shell, cover with plastic, and refrigerate for at least 4 hours before garnishing and serving.