| HONEY CRUNCH PECAN PIE |
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Makes One 9-inch Pie 8 servings Preparation Time: About 40 min Baking Time: About 45 to 55 minutes 1 unbaked Classic CRISCO Single Crust Filling 4 medium eggs, lightly beaten 1/4 cup firmly packed brown sugar 1/4 cup granulated sugar 1/2 teaspoon salt 1 cup light corn syrup 2 tablespoons butter or margarine, melted 1 teaspoon vanilla 1 cup chopped pecans 1/3 cup firmly packed brown sugar Topping 3 tablespoons butter or margarine 3 tablespoons honey 1 -1/2 cups pecan halves Prepare crust as directed. Do not bake. Heat oven to 350ºF. For filling, combine eggs, 1/4 cup brown sugar, granulated sugar, salt, corn syrup, 2 tablespoons butter, vanilla, and nuts. Mix well. Spoon into unbaked pie shell with high fluted edge. Bake at 350ºF for 15 minutes. Cover edge of pastry with foil. Bake 20 minutes. Remove from oven. For topping, combine 1/3 cup brown sugar, 3 tablespoons butter, and honey in medium saucepan. Cook 2 to 3 minutes on medium heat until sugar is dissolved and butter is melted. Remove from heat. Add nuts. Stir until coated. Spoon evenly over pie. Cover edge of pastry with foil. Bake 10 to 20 minutes or until topping is bubbly and golden brown. Cool to room temperature before serving. |
