Orange-Pecan Pie

Directions

1. 1
   1.
2. 2
   Heat oven to 375 degrees F. Make Orange Pastry--except cut scraps of rolled pastry with tiny star-shaped cookie cutter instead of fluting edge of pie crust.
3. 3
   Sprinkle cutouts with sugar; press on pastry edge.
4. 4
   2.
5. 5
   Beat sugar, butter, corn syrup, liqueur, salt and eggs in medium bowl with hand beater until smooth.
6. 6
   Stir in pecans.
7. 7
   Pour into pastry-lined pie plate.
8. 8
   Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
9. 9
   3.
10. 10
    Bake 40 to 50 minutes or until set.
11. 11
    Cool 15 minutes.
12. 12
    Melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie.
13. 13
    Serve pie warm or cool with Orange Sauce.
14. 14
    Orange Pastry: Mix flour, orange peel and salt in medium bowl.
15. 15
    Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
16. 16
    Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
17. 17
    Gather pastry into a ball.
18. 18
    Shape into flattened round on lightly floured surface.
19. 19
    Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches.
20. 20
    Fold pastry into fourths; place in pie plate.
21. 21
    Unfold and ease into plate, pressing firmly against bottom and side.
22. 22
    Trim overhanging edge of pastry 1 inch from rim of pie plate.
23. 23
    Fold and roll pastry under, even with plate; flute as desired.
24. 24
    Orange Sauce: Mix sugar and cornstarch in 1-quart saucepan.
25. 25
    Stir in orange juice and liqueur.
26. 26
    Cook over medium heat, stirring constantly, until mixture thickens and boils.
27. 27
    Boil and stir 1 minute.
28. 28
    Stir in orange peel.
29. 29
    Serve warm.