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For chocolate sauce, in a small saucepan, melt butter and chocolate over low heat; stir until smooth. Stir in the sugar, salt and evaporated milk. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla. Set aside.
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Remove pie from the freezer 15 minutes before serving. In a small mixing bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. For a pinstripe look, drizzle three stripes of chocolate sauce into a pastry bag; carefully add whipped cream. Pipe onto each slice of pie. Serve with remaining chocolate sauce.
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