Chocolate Icebox Pie

This ultra-decadent chocolate pie recipe uses a hearty homemade chocolate pie filling topped with whipped cream and sliced pieces of chocolate bars.
In a 3-quart saucepan over medium-high heat (don't boil), heat the milk until it just starts to bubble around the edges. Remove from the heat and beat the chocolate pieces until they melt. Allow to cool slightly.Mix cold water and cornstarch until completely dissolved.Whisk together the cornstarch mixture, condensed milk with sugar, eggs, and vanilla with the chocolate mixture. Bring to a boil over medium heat, whisking constantly. Cook for 1 minute or until the mixture thickens and becomes smooth. (Don't overcook it.)Remove from heat and whisk together the butter. Spoon the mixture onto the pie crust. Cover and refrigerate for at least 8 hours.Beat the cream with an electric mixer on high speed until frothy; gradually add the sugar, whisking until soft peaks form. Spread the whipped cream evenly over the pie filling and sprinkle with the pecans and chocolate bar pieces.