Instructions: Cut the unpeeled orange into thin slices and place them in a saucepan.

Pour the orange juice, liqueur, and sugar over the oranges. Bring the liquid to the boiling point, reduce heat, cover, and simmer for 20 minutes.

Lift the orange slices out of the syrup and put them in a sieve that is suspended over a bowl. Allow the slices to drain for at least 15 minutes.

With a whisk, beat the egg in a heavy saucepan. Sprinkle on the cornstarch, a tablespoon at a time, and beat well until the egg and cornstarch are smoothly blended. Add the salt, then pour in the cooking syrup in a thin stream while beating with the whisk. Add the drained syrup from the orange slices. Place the pan over medium heat and stir with the whisk until the sauce thickens, about 5 minutes. Do not allow the sauce to boil. Cool a little.

Spread the filling in the bottom of the pie shell. Smooth the surface with a rubber spatula and decorate with the orange slices arranged in an overlapping ring. Chill.

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