Honey Crunch Pecan Pie

Ingredients

CRISCO CRUST 1 1/3 cup all-purpose flour 1/2 tsp salt 1/2 cup butter flavor crisco shorten 4 tbsp cold water PECAN FILLING 4 each eggs,slightly beaten 1/4 cup brown sugar,packed 1/4 cup granulated sugar 1 cup white corn syrup 1/2 tsp salt 1 tsp vanilla extract 1 tbsp bourbon 2 tbsp butter,melted 1 cup chopped pecan nuts CRUNCH TOPPING 1/3 cup brown sugar,packed 3 tbsp butter 3 tbsp honey 1 1/2 cup pecan halves

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Preparation
 
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.

 

 
Servings: 8

 

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