Scott Peacock is a famous Atlanta restaurateur and chef and he's known for his homey, southern dishes like buttermilk biscuits and well, this PIE! This was published in the May 2010 issue of Better Homes and Gardens. His secret to a great meringue is beating the egg whites by hand. This takes just 3 or 4 minutes longer but you get more volume and there's less risk of overbeating. This is the ideal chocolate pie, chocolaty and beautiful, and it will be the talk of the potluck. Serve it as a dessert or a luxurious afternoon reward. This one takes me back to Grandma's house, where there were always chocolate pies, homemade ice cream and hydrangeas in full bloom in the summertime. Note: for Scott's pie pastry recipe, go to BHG.com/americanclassics/piepastry. Cooking time includes preparing pie filling and meringue as well as baking time.