Honey Crunch Pecan Pie
sci.agriculture.beekeeping/BusyKnight (1998)

Crust:
1 1/3 cups all-purpose flour
1/2 tsp. salt
1/2 cup butter-flavored vegetable shortening
3 to 4 tbsp. cold water

Pecan filling:
4 eggs, slightly beaten
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1/2 cup white corn syrup
1/2 cup honey
1/2 tsp. salt
1 tsp. vanilla
1 tbsp. bourbon
2 tbsp. butter, melted
1 cup chopped pecans

Crunch topping:
1/3 cup brown sugar, packed
3 tbsp. butter
3 tbsp. honey
1 1/2 cups pecan halves

Preheat oven to 350 degrees. For crust: Combine flour and salt in a mixing bowl. Cut in shortening with a pastry blender or two knives until mixture is uniform. Sprinkle in water, one tablespoon at a time until dough begins to form a ball.

On a lightly floured surface, roll crust into a circle 1/8 inches Thick and 1 1/2 inches larger than inverted pie plate. Gently ease dough into 9-inch pie plate, being careful not to stretch the dough. Fold pastry edge under to make double thickness around rim. Flute as desired.

For the filling:
Combine eggs, sugars, syrup, honey, salt, vanilla extract, bourbon and melted butter. Mix well. Fold in chopped pecans and spoon filling into unbaked pastry shell. Bake at 350 degrees for 50-55 minutes. During the last 30 minutes of baking, cover the edge of the pastry shell with foil to prevent over browning.

For crunch topping:
Combine sugar, honey and butter in a 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 the last 10 minutes of baking, remove pie from oven and spread the crunch topping over top. Return the pie to the oven and bake for 10-12 minutes or until topping is bubbly and brown.