Chocolate-Raspberry Delight Pie

To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt.
Whisk in the milk and egg yolks until they are well combined.
Place the mixture over medium heat, constantly whisking and scraping the sides of the pan.
When the cream starts to bubble and thicken, add the butter, 1 tablespoon at a time.
When all the butter is mixed in, add the vanilla.
Finally, add the chocolate a little at a time, giving each addition of chocolate the chance to melt into the filling before adding more.
When the chocolate has smoothly melted and the cream thickens, remove the saucepan from the heat and allow the filling to cool for 15 minutes.
Stir in the brownie chunks and chocolate chips.
To assemble the pie, spread the raspberry jam evenly across the bottom of the pie shell.
Pour the cream filling over the raspberry jam, covering it thoroughly.
Cover the pie tightly with plastic wrap and refrigerate for at least 3 hours.
When ready to serve, remove the pie from the refrigerator and remove the plastic wrap.
Evenly distribute the chocolate whipped cream across the top of the pie.
If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look.
Distribute the fresh raspberries across the whipped cream for decoration.
Chocolate-Raspberry Delight Pie should be served cold.
It can be stored in the refrigerator for up to 3 days.