Instructions: Melt butter in heavy 3-quart saucepan over low heat.

Add chocolate and stir to melt; remove from heat.

Stir in water and sugar mixture, then stir in eggs. Cook and stir over low heat until thickened and smooth.

Stir in lemon peel.

Cool, stirring occasionally.

Pour into cooled pie crust and chill until firm.

Serve with whipped cream.

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