Salted Chocolate Pie with Walnut Pie Crust

The Steps

1. In a bowl, whisk the egg yolks, sugar, flour and cornstarch.
2. In a saucepan, bring the milk and cream to a simmer; whisk 1/2 cup of the mixture into the eggs, then whisk the egg-milk mixture into the saucepan.
3. Cook the pastry cream over low heat, whisking constantly, until thick, 2 minutes.
4. Turn off the heat, whisk in the dark chocolate until melted.
5. Transfer filling to a Diamond of California Walnut Pie Crust, cover with plastic wrap and refrigerate until cool, about 2 hours.
6. After the pie is filled and chilled, top it with fresh pomegranate seeds, flaky sea salt, and an olive oil drizzle.