Honey crunch pecan pie

6 servings

Ingredients

Quantity Ingredient
1⅓ cup All-purpose flour
½ teaspoon Salt
4 eaches Eggs,slightly beaten
¼ cup Brown sugar,packed
¼ cup Granulated sugar
1 cup White corn syrup
½ teaspoon Salt
⅓ cup Brown sugar,packed
3 tablespoons Butter
½ cup Butter flavor shortening
4 tablespoons Cold water
1 teaspoon Vanilla extract
1 tablespoon Bourbon
2 tablespoons Butter,melted
1 cup Chopped pecan nuts
3 tablespoons Honey
1½ cup Pecan halves

Directions

CRISCO C

P

CRUNCH T

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 ⅛" thick and about 1½" 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.

Related recipes