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.