Chocolate Pear Pie

I haven't tried this unusual pie, but it looks easy to prepare as it uses refrigerated pie crusts. From Sunset Magazine by Margaret Handshoe. Cooking time doesn't include cooling time.

• Ready In: 1 hr 20 mins
• Serves: 8
• Yields: 1 pie

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

Directions

1. Preheat oven to 350 degrees. Unfold one pastry round and line a 9 in pie pan.
2. 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.
3. 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.
4. Let cool at least 1 1/2 hrs before serving. Pie can be refrigerated up to a day.