Orange Pecan Pie
|Orange flavored pastry||1|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Margarine/Butter||1⁄3 Cup (5.33 tbs), melted|
|Corn syrup/Butter||1 Cup (16 tbs)|
|Orange flavored liqueur||2 Tablespoon|
|Pecan halves||1 Cup (16 tbs)|
|Semi sweet chocolate chips||1⁄4 Cup (4 tbs)|
Heat oven to 375°.
Prepare Orange-flavored Pastry.
Gather into ball; shape into flattened round on lightly floured cloth-covered surface.
Roll 2 inches larger than inverted pie plate, 9 x 1 1/4 inches, with floured cloth-covered rolling pin.
Ease pastry into plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of plate.
Fold and roll pastry under, even with plate; flute.
Beat sugar, margarine, corn syrup, orange liqueur, salt and eggs with hand beater until smooth; stir in pecans.
Pour into pastry-lined pie plate.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until set.
Cool 15 minutes.
Heat chocolate chips and shortening until melted; drizzle over top of pie.