I just finished putting this recipe together (using my own pie crust recipe, sorry!) and am currently chilling the chocolate filling. Anyway, I tasted the spoon (isn't that what this entire process is for? tasting the spoon!) and the filling is amazing. It's chocolatey without having too strong of a cocoa taste (I love dark chocolate, my wife doesn't) and it is very smooth. Very, very smooth. To the reason for my post: People talking merignue versus whipped cream -- I prefer whipped cream, though merignue is nice as well. Some are saying how whipped cream cancels out the chocolate because of sweetness. That is where my preferred method comes in. I take a cup of very cold heavy or whipping cream, 1-2Tbsp of granulated sugar and a teaspoon of vanilla (yes, basic whipped cream). Oh, I also chill my whisk and mixing bowl first. Whip them until you get stiff peaks (my preference, you can go softer) and then serve with your pie. I usually just cover my pies with it. This is a VERY slightly sweetened whipped cream. It works very well with a chocolate cream pie. You get the whipped cream texture and taste, without adding a whole lot of sweetness. I'll re-post later (I know, most posts are old) to let you all know how the family liked this.

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