Honey Crunch Pecan Pie
  • 1 1/3 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup butter-flavored shortening
  • 4 tablespoons cold water
  • 4 eggs, slightly beaten
  • 1 cup light corn syrup
  • 1/4 cup brown sugar, packed
  • 1/4 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 cup pecans, chopped
  • 1/3 cup brown sugar, packed
  • 3 tablspoons hones
  • 3 tablespoons butter
  • 1 1/2 cups pecan halves
  1. Preheat oven to 350 degrees. For crust, in medium bowl, mix flour and salt. With pastr blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Stir in water, 1 tablespoon at a time, until dough begins to form a ball. On lightly floured surface, roll dough into a round 1 1/2 inches larger than inverted 9" pic plate. Gently ease dough into pie plate. Trim pastry edge, leaving 1/2 inch overhang. Fold pastry edge under to make double thickness around rim; flute as desired. For filling, in medium bowl, mix eggs, corn syrup, brown sugar, sugar, butt, vanilla and salt; stir in chopped pecans. Spoon filling into crust. Bake 40 minutes. When pie is baking, prepare topping; In medium saucepan over medium heat, combine brown sugar, honey and butter; cook 2 to 3 minutes until sugar dissolves. stirring constantly. Stir in pecan pecan halves.