15 oz Pack pie crust
Filling:
1/3 c  Sugar
3/4 c  Light corn syrup
1 tb Melted butter
1/4 ts Grated orange peel
1 1/2 c  Chopped pecans
Topping:
1 oz Melted semisweet chocolate
Candied orange peel*

Heat oven to 450. Prepare crust for filled one crust 9″ pie. Flute
using rope, or spiral edge or as desired. Partially bake crust at 450
for 8 minutes. If crust puffs up, gently press back to bottom & sides
with back of wooden spoon. Reduce heat to 350. In small bowl combine
sugar, syrup, butter, eggs & peel; blend well. Stir in pecans. Pour
into partially baked crust. Bake at 350 for 25-30 minutes or until
filling is set. Cover edge of crust with strips of foil after 15-20
minutes to prevent excessive browning. Cool slightly. Drizzle top
with melted chocolate. Garnish with candied orange peel. Store in
refrigerator. * To make candied orange peel, remove peel from 1
orange. Cut peel into 1/16″ wide strips. In small saucepan, boil
peel, 1/2 cup water, 1/2 cup powdered sugar & 1 Tbls. grenadine syrup
until peel is tender, about 15 minutes. Drain; cool. Store in covered
container in refrigerator for up to 2 weeks.