Honey crunch pecan pie

 
                           HONEY CRUNCH PECAN PIE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRISCO CRUST-----
    1 1/3   c            All-purpose flour
      1/2   t            Salt
      1/2   c            Butter flavor Crisco shorten
    4       T            Cold water
                         -----PECAN FILLING-----
    4                    Eggs,slightly beaten
      1/4   c            Brown sugar,packed
      1/4   c            Granulated sugar
    1       c            White corn syrup
      1/2   t            Salt
    1       t            Vanilla extract
    1       T            Bourbon
    2       T            Butter,melted
    1       c            Chopped pecan nuts
                         -----CRUNCH TOPPING-----
      1/3   c            Brown sugar,packed
    3       T            Butter
    3       T            Honey
    1 1/2   c            Pecan halves
 
      Preheat oven to 350 degrees.For crust:Combine flour and salt in
   mixing bowl.Cut in shortening with pastry blender or 2 knives until
   mixture is uniform.Sprinkle in water,1 tbsp. at a time, until dough
   forms a ball.
      On lightly floured surface,roll crust into circle 1/8" thick and
   about 1 1/2" larger than inverted 9" pie plate.Gently,ease dough into
   pie plate,being careful not to stretch the dough.Fold pastry edge
   under to make double thickness around rim.Flute as desired.
      For Filling:Combine all ingredients except pecans.Mix well.Fold in
   chopped pecans;spoon filling into unbaked pastry shell.Bake @ 350
   degrees 50 to 55 minutes.During last 30 minutes of baking,cover edge
   of pastry shell with aluminum foil to prevent over browning.
      For Topping:Combine sugar,butter and honey in medium saucepan. Cook
   over medium heat until sugar dissolves,about 2 to 3 minutes. Stir
   constantly.Add pecan halves.Stir until pecans are well coated. During
   last 10 minutes of baking,remove pie from oven;spread crunch topping
   evenly over top.Return pie to oven;bake remaining 10 to 12 minutes or
   until topping is bubbly and golden brown.
  
 
 
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