You need to TRIPLE this recipe in order to have enough filling to fill the 9" pie crust. Other than that, though, it's great. The filling is a dark, firm chocolate that's sweet, but not nasty-sweet, and not made from trashy ingredients like marshmallow fluff, peanut butter cups, instant pudding with splenda, etc. It's like your mother's chocolate ice box pie, which is what I'm trying to replicate. One suggestion for makers of this recipe -- it doesn't tell you how long to cook the filling mixture. It works best if you cook it until it's very thick, until you can't let it thicken any more without it burning on the bottom. If you get the filling as thick as possible on the stove, it will not make the pie crust soggy when the two sit, one inside the other, overnight in what we in the South still refer to as the ice box.

This was a seriously good pie. I tripled the pie like the person before me suggested and it filled two pie shells and I had filling left over, so I must have had smaller pie shells than she did.
Everyone that ate it gave me rave reviews. This recipe is a keeper and I'll definitely make it again.