Honey Crunch Pecan Pie

---------- Recipe via Meal-Master (tm) v8.01

Title: Honey Crunch Pecan Pie
Categories: Pies, Desserts
Yield: 6 servings

1 x ----------crisco c---------- 1 1/3 c All-purpose flour
1/2 ts Salt 1/2 c Butter flavor shortening
4 tb Cold water 1 x
-------------p--------------
4 ea Eggs,slightly beaten 1/4 c Brown sugar,packed
1/4 c Granulated sugar 1 c White corn syrup
1/2 ts Salt 1 ts Vanilla extract
1 tb Bourbon 2 tb Butter, melted
1 c Chopped pecan nuts 1 x ----------crunch
t----------
1/3 c Brown sugar,packed 3 tb Butter
3 tb 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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