Chocolate Pear Pie - cooking recipe

Ingredients

1 (15 ounce) package refrigerated pastry for double-crust pie
1/2 cup chocolate or 1/2 cup orange liqueur
3 tablespoons cornstarch
2 1/2 lbs firm ripe bosc pears (4 or 5)
1 orange
1/2 cup semi-sweet chocolate chips
2 teaspoons sugar

Preparation

Preheat oven to 350 degrees. Unfold one pastry round and line a 9 in pie pan.
In a large bowl blend liqueur and cornstarch until smooth. Peel pears, cut in half lengthwise and slice into 1/2 in slices. Add them to bowl. Grate 2 tsp orange zest and add to bowl. Squeeze 2 tbs orange juice and add to bowl. Add chocolate chips and mix gently to combine. Pour mixture into pastry lined pan.
On a lightly floured surface, unfold remaining pastry; roll out to make a 12 in round. Center pastry on top of pie filling. Pinch pastry to seal then fold edges under, flush with pan rim; pinch to flute the rim. Cut a few slits on top of pie decoratively. Sprinkle sugar evenly over pastry. Bake until crust is richly browned, 55-60 minutes.
Let cool at least 1 1/2 hrs before serving. Pie can be refrigerated up to a day.