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1.
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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.
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Sprinkle cutouts with sugar; press on pastry edge.
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2.
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Beat sugar, butter, corn syrup, liqueur, salt and eggs in medium bowl with hand beater until smooth.
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Stir in pecans.
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Pour into pastry-lined pie plate.
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Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
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3.
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Bake 40 to 50 minutes or until set.
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Cool 15 minutes.
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Melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie.
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Serve pie warm or cool with Orange Sauce.
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Orange Pastry: Mix flour, orange peel and salt in medium bowl.
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Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
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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).
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Gather pastry into a ball.
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Shape into flattened round on lightly floured surface.
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Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches.
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Fold pastry into fourths; place in pie plate.
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Unfold and ease into plate, pressing firmly against bottom and side.
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Trim overhanging edge of pastry 1 inch from rim of pie plate.
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Fold and roll pastry under, even with plate; flute as desired.
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Orange Sauce: Mix sugar and cornstarch in 1-quart saucepan.
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Stir in orange juice and liqueur.
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Cook over medium heat, stirring constantly, until mixture thickens and boils.
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Boil and stir 1 minute.
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Stir in orange peel.
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Serve warm.
