FLAKY CRUST:

1 1/3 c. all-purpose flour
1/2 tsp. salt
1/2 c. butter-flavor shortening
3 to 4 tbsp. cold water

PECAN FILLING:

4 eggs, slightly beaten
1 c. light corn syrup
1/4 c. packed brown sugar
1/4 c. sugar
2 tbsp. butter (1/4 stick), melted
1 tbsp. bourbon whiskey (optional)
1 tsp. vanilla extract
1/2 tsp. salt
1 c. pecans, chopped

CRUNCH TOPPING:

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

About 4 hours before serving, or early in day: Preheat oven to 350 degrees.

For Crust: In medium bowl, mix flour and salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Stir in water, 1 tablespoon at a time, until dough begins to form a ball.

On lightly floured surface, roll dough into a round 1 1/2 inch larger than inverted 9 inch pie plate. Gently ease dough into pie plate. Trim pastry edge, 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, brown sugar, sugar, butter, bourbon, vanilla, and salt; stir in chopped pecans. Spoon filling into crust. Bake 40 minutes.

When pie is baking, prepare 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.

When pie has baked 40 minutes, remove from oven; spread topping over top. Return pie to oven and bake 10 to 15 minutes until topping is bubbly and golden brown. Cover edge of pie crust with foil if necessary, to prevent overbrowning. Cool and serve. Makes 10 servings. About 600 calories per serving.