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Honey Crunch Pecan Pie

Honey Crunch Pecan Pie is built on Salt C Butter Flavor Shortening, Cold Water X, Granulated Sugar C White Corn Syrup, Salt Ts Vanilla Extract, and Bourbon Tb Butter Melted. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/2 tsp
• 4 tbsp
• 1/4 cup
• 1/2 tsp
• 1 tbsp
• 1/3 cup
• 3 tbsp

Method (preview)

1. 1

   Preheat oven to 350 degrees.

2. 2

   For crust:Combine flour and salt in mixing bowl.

3. 3

   Cut in shortening with pastry blender or 2 knives until mixture is uniform.

4. 4

   Sprinkle in water,1 tbsp. at a time, until dough forms a ball.

5. 5

   On lightly floured surface,roll crust into circle 1/8 ″ thick and about 1 1/2 ″ larger than inverted 9 ″ pie plate.

6. 6

   Gently,ease dough into pie plate,being careful not to stretch the dough.

7. 7

   Fold pastry edge under to make double thickness around rim.

8. 8

   Flute as desired.

9. 9

   For Filling:Combine all ingredients except pecans.

10. 10

    Mix well.

11. 11

    Fold in chopped pecans;spoon filling into unbaked baking,cover edge of pastry shell with aluminum foil to prevent over browning.

12. 12

    For Topping:Combine sugar,butter and honey in medium saucepan.

13. 13

    Cook over medium heat until sugar dissolves,about 2 to 3 minutes.

14. 14

    Stir constantly.

15. 15

    Add pecan halves.

16. 16

    Stir until pecans are well coated.

17. 17

    During last 10 minutes of baking,remove pie from oven;spread crunch topping evenly over top.

18. 18

    Return pie to oven;bake remaining 10 to 12 minutes or until topping is bubbly and golden brown.