1 1/3 c. all-purpose flour
1/2 tsp. salt
1/2 c. Butter Flavor Crisco Shortening
3-4 tbsp. cold water

Preheat oven to 350 degrees. For Crisco crust, combine flour and salt in a mixing bowl. Cut in shortening with a pastry blender until mixture is uniform. Sprinkle with water, one tablespoon at a time until dough begins to form a ball. Roll out pastry, put in pan and flute the edge.

PECAN FILLING:

4 eggs, slightly beaten
1/4 c. granulated sugar
1/2 tsp. salt
1 tbsp. bourbon
1 c. chopped pecans
1/4 c. brown sugar, packed
1 c. white corn syrup
1 tsp. vanilla extract
2 tbsp. butter, melted

Combine eggs, sugars, corn syrup, salt, vanilla extract, bourbon, and melted butter. Mix well. Fold in chopped pecans and spoon filling into unbaked pastry shell.

Bake at 350 degrees for 50-55 minutes. During the last 30 minutes of baking cover the edge of pastry shell with aluminum foil to prevent over-browning.

CRUNCH TOPPING:

1/3 c. brown sugar, packed
3 tbsp. butter
3 tbsp. honey
1 1/2 c. pecan halves

Combine sugar, honey, and butter in a medium saucepan. Cook over medium heat until sugar dissolves, approximately 2-3 minutes. Stir constantly. Add pecan halves. Stir until pecans are well coated. During the last 10 minutes of baking, remove pie from the oven and spread the crunch topping evenly over top.

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