Chocolate Cream Pie

This is a recipe I got from the Best Recipe book mom gave me for my birthday.  It is really, really good.
This pie can be made in a regular or graham cracker pie crust.

Cream Filling:
1/2 cup sugar
1/4 cup cornstarch
2 tablespoons unsweetened cocoa
4 ounces semisweet chocolate
1/8 teaspoon salt
5 large egg yolks, lightly beaten
2 cups 2% or whole milk
1/2 cup evaporated milk
2 tablespoons unsalted butter
1-2 teaspoons brandy (or something with alcohol, i used vanilla extract)

Whipped Cream Topping
1 cup heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla extract

Filling:
Whisk sugar, cornstarch, cocoa, and salt in a medium saucepan.  Add yolks, then immediately but gradually whisk in milk and evaporated milk.  Cook over medium heat, stirring frequently at first, then constantly, as mixture starts to thicken and beings to simmer, 8 to 10 minutes.  Once mixture simmers, continue to cook, stirring constantly, for 1 minute longer.  Remove pan from heat; whisk in butter, brandy, semisweet chocolate, and 1 teaspoon vanilla extract.
Pour filling into a shallow pan, and put plastic wrap directly over filling surface to keep it from forming a skin--cool until warm.  Then poor into crust, and chill before serving.

Whipped Cream:
Beat cream and sugar in mixer until they get soft peaks; add vanilla.  Continue to beat just until it just barely forms stiff peaks.
Spread over filling and refrigerate.