---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Honey Crunch Pecan Pie
 Categories: Pies, Desserts
      Yield: 6 Servings
 
           Crisco Crust:
  1 1/3 c  All-purpose flour
    1/2 c  Butter flavor shortening
    1/2 ts Salt
      4 tb Cold water
           Pie Filling:
      4    Eggs; slightly beaten
    1/4 c  Brown sugar; packed
    1/4 c  Granulated sugar
      1 c  White corn syrup
    1/2 ts Salt
      1 ts Vanilla extract
      1 tb Bourbon
      2 tb Butter; melted
      1 c  Pecans; chopped
           Crunchy Topping:
    1/3 c  Brown sugar; packed
      3 tb Butter
      3 tb Honey
  1 1/2 c  Pecan halves
 
  Preheat oven to 350°F.

  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 tb at a time, until dough forms a ball. On lightly floured
  surface, roll crust into circle 1/8" thick and about 1-1/2" 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.

  Filling:

  Combine all ingredients except pecans. Mix well. Fold in chopped
  pecans; spoon filling into unbaked pastry shell. Bake @ 350°F for
  50 to 55 minutes. During last 30 minutes of baking, cover edge of
  pastry shell with aluminum foil to prevent over browning.

  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.
 
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