Preheat oven to 350. For crust, in medium bowl, mix flour and salt. With pastry blender cut in shortening until mixture resembles coarse crumbs. Stir in water, 1 Tbsp. at a time, until dough begins to form a ball. Roll dough into around 1-1/2 inches larger than inverted 9-inch pie plate. Place dough in plate and trim edges 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, sugars, butter, bourbon, vanilla and salt; stir in chopped pecans. Spoon filling into crust. Bake for 40 minutes at 350. When pie is baking, prepare topping.
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 halves. Put on top of baked pie and bake another 10 to 15 minutes.
Originally Submitted
10/11/2010
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You can add this honey-crunch pecan pie recipe to your own private DesktopCookbook.