To prepare Pastry, mix together flour, orange peel and salt. Cut in shortening until size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until pastry is moistened and almost cleans side of bowl. Gather into ball. Shape into flattened round on lightly floured cloth-covered board. Roll 2 inches larger than inverted pie plate, 9x1 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. Heat oven to 375F.

To prepare Filling, beat together sugar, margarine, corn syrup, 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 foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake until set, 40 to 50 minutes. Cool 15 minutes. Heat chocolate chips and shortening until melted. Drizzle over top of pie.

To prepare Sauce, mix together sugar and cornstarch in 1-quart saucepan. Stir in orange juice and liqueur. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange peel. Serve Orange Sauce with pie.