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honey-crunch pecan pie Recipe

   
 

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     honey-crunch pecan pie

Category   Desserts - Breads
Sub Category   None

Ingredients
1-1/3 cups flour
1/2 tsp. salt
1/2 cup butter-flavored shortening
3 to 4 Tbsp. cold water
4 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1/4 cup granulated sugar
 
2 Tbsp. butter, melted
1 Tbsp. bourbon, opt.
1 tsp. vanilla
1/2 tsp. salt
1 cup pecans, chopped
1/3 cup brown sugar
3 Tbsp. honey
3 Tbsp. butter
1-1/2 cup pecan halves

Instructions
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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