Orange-Pecan Pie

• orange pastry dough
• 23 cup sugar
• 13 cup butter or 13 cup margarine, melted
• 1 cup corn syrup
• 1 -2 tablespoon orange-flavored liqueur or 1 -2 tablespoon orange juice
• 12 teaspoon salt
• 3 eggs
• 1 cup pecan halves
• 14 cup semi-sweet chocolate chips
• 1 teaspoon shortening
• 1 cup all-purpose flour
• 1 tablespoon grated orange peel
• 12 teaspoon salt
• 12 cup shortening
• 2 -3 tablespoons cold water
• 14 cup sugar
• 1 tablespoon cornstarch
• 34 cup orange juice
• 2 tablespoons orange-flavored liqueur or 2 tablespoons orange juice
• 1 tablespoon grated orange peel

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

orange pastry, sugar, butter, corn syrup, orangeflavored liqueur, salt, eggs, pecan halves, semisweet chocolate chips, shortening, flour, salt, shortening, cold water, sugar, cornstarch, orange juice, orangeflavored liqueur

Taken from www.food.com/recipe/orange-pecan-pie-525217 (may not work)