Chocolate Cream Pie recipe

Filling
• 2 cups whole milk
• 1 1/2 cups heavy cream
• 8 tablespoons butter, cut into chunks
• 1/2 cup sugar, divided
• 1/4 teaspoon salt
• 1/4 cup cornstarch
• 9 egg yolks
• 8 ounces semi-sweet chocolate, chopped
• 2 ounces bittersweet chocolate, chopped
• 1 1/2 teaspoons vanilla
Topping
• 1 1/2 cups heavy cream, chilled
• 3 tablespoons sugar
• 1/2 teaspoon vanilla
• Grated dark chocolate, for garnishing
Instructions
1.
Filling
1. In a medium saucepan over medium-high heat, bring the milk, cream, 1/4
cup of the sugar, and salt to a simmer, stirring occasionally.
2. While the milk mixture heats, whisk together the remaining sugar,
cornstarch, and egg yolks until smooth and creamy.  
3. When the milk mixture is hot, slowly pour 1 cup of the hot liquid into the egg
mixture, whisking to temper the egg yolks.  Then slowly whisk the tempered
yolks back into the saucepan of simmering milk and cream.  Reduce the heat
to medium and continue to cook, whisking constantly, until the mixture
thickens and large bubbles start to burst on top, about 30 seconds. 
4. Remove the pan from the heat and immediately whisk in the cubed butter
and chocolate until completely melted and smooth.  Stir in the vanilla, then
pour into the prepared pie crust.  Cover with plastic wrap, pressing into the
surface of the filling so a skin doesn't form, and refrigerate for 4 hours until
the filling is set and chilled.