TODDLE HOUSE CHOCOLATE PIE
(CHOCOLATE ICE BOX PIE)

2 1/2 cups plus 2 tablespoons sugar
1/2 cup plus 6 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
3/4 teaspoon salt
1 1/2 pints milk, divided use
2 1/2 egg yolks
3/4 teaspoon vanilla
Baked pastry crusts
Whipping cream (for serving)

Sift together sugar, cornstarch, cocoa powder and salt into bowl of mixer. On medium speed, add half the milk and mix thoroughly. Add egg yolks; mix thoroughly, being careful that mixture does not foam. Set aside.

Place remaining milk in top of double boiler over boiling water. When milk is scalding hot, add chocolate mixture. Stir with wooden spoon and cook until the consistency of whipped cream is reached. Put in bowl of mixer on medium. Allow to mix (just until combined). Cool.

Add vanilla and mix for 5 minutes. Fill the baked crusts. Use 1 pound and 8 ounces of filling in each pie shell. Cover with wax paper or plastic wrap and completely cool before placing in refrigerator. When thoroughly chilled, remove the paper or plastic wrap and spread the whipped cream on top. Store leftovers in the refrigerator.

This should make 2 to 3 pies or more.
Adapted from source: Michael Hastings, Winston-Salem Journal Food Editor

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TODDLE HOUSE CHOCOLATE ICE BOX (SIMILAR)
Source: Doug Dawgz Blog

Another recipe and excellent article on the pie! (click here)