Yes, I second the meringue. I am from the south and have been baffled by the this chocolate cream pie concept; the rich chocolate filling and the whipped cream cancel each other out. That is what those three egg whites you have left from the filling are there for. They were born for this I tell you! Whip the egg whites with a pinch of salt and 3-4 Tablespoons of sugar until they form soft peaks. Spread on top of chilled filling in the pie crust and give it some dramatic swoops and swirls, touching the crust all around so it doesn't shrink back. Then put it in the oven. My family was divided between broiling and baking. I use a 375F oven for about 10 minutes or until the meringue is just browning on the peaks. Cool before eating. The contrast from flaky, buttery crust, rich, sweet, creamy chocolate, and airy meringue is perfection.

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