1 cup Eagle Brand milk
1 cup water
2 eggs
1/2 cup sugar
4 tbsp flour
1/4 tsp salt
1/8 tsp Cream of Tartar
2 tsp vanilla extract
2 squares baking chocolate, unsweetened or semi-sweet
1 Hershey's chocolate kiss
1/8 tsp lemon zest
Prep: Separate egg yolks from whites, put in separate containers. Preheat oven to 325 degrees.
Pie shell: Use fork to poke several small holes in bottom and sides of pie shell. Then bake empty shell in oven until light brown.
Pie filling: Microwave chocolate in medium bowl just until it is melted (about 1 minute, do not overcook). Add flour, 6 tbsp sugar, salt, Eagle Brand, and water to chocolate and stir. Microwave mixture on high until thick and smooth, stirring constantly. Whip egg yolks then add to mixture. Microwave mixture again for about 3 minutes, stirring constantly. Cool mixture to room temperature. Add vanilla extract.
Meringue: Add remaining sugar, Cream of Tartar, and 1 tsp vanilla extract to egg whites and whip until frothy.
Pour pie filling into shell. Cover with meringue. Grate chocolate kiss and sprinkle lemon zest onto top of meringue. Bake in 325 degree oven for 20 minutes.
One minor correction to my Post 85 - 1 tsp vanilla extract goes into the pie filling and the other goes into the meringue.