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1
Combine 1 1/2 cups (356mL or 438g) of the milk and the cream in a medium, heavy saucepan.
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2
Bring to a boil over medium-high heat, stirring occasionally so the milk does not scorch on the bottom of the pan.
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3
Meanwhile, whisk the remaining 1/2 cup (119mL or 121g) of milk into the cornstarch to make a smooth slurry.
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4
Place the eggs into a medium, deep heatproof bowl.
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5
Whisk in the sugar until well combined.
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6
Slowly pour in the slurry and whisk until smooth.
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7
Gradually whisk in the hot milk mixture, stirring until well combined.
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8
Pour everything back into the saucepan and cook over medium heat, whisking constantly, until the mixture starts to thicken and just begins to boil.
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9
Whisk at a boil for 2 more minutes.
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10
Remove the saucepan from the heat and add both of the chocolates and the butter.
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11
Whisk until everything is melted and well incorporated.
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12
Whisk in the vanilla paste and salt.
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13
Pour the pastry cream through a fine-mesh strainer into a heatproof bowl.
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14
Place a piece of plastic wrap directly onto the surface of the pastry cream and gently smooth with your fingers.
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15
This will prevent a skin from forming on the top of the pastry cream.
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16
Chill the pastry cream in the refrigerator until it is firm, about 2 hours.
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17
You can speed up this process by placing the bowl of pastry cream over an ice-water bath.
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18
Brush the inside of the empty pie shell with melted bittersweet chocolate.
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19
Place in the refrigerator until the chocolate cools and sets, about 5 minutes.
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20
Remove the pastry cream from the refrigerator and whisk vigorously until smooth and light.
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21
Scoop the pastry cream into the prepared pie shell, smoothing the top with a spoon or offset spatula.
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22
Place a piece of plastic wrap directly on top of the pie and chill in the refrigerator until firm, about 1 hour.
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23
Remove the plastic wrap and top the pie with the Lightly Sweetened Whipped Cream, making sure the pastry cream is completely covered or it will dry out.
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24
Garnish with chocolate curls or shavings.
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25
The pastry cream can be made up to 1 day in advance.
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26
The finished pie can be stored in the refrigerator for up to 3 days.
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27
Do not store at room temperature.
