--------------------------------CRISCO CRUST-------------------------------- 1 1/3 c All-purpose flour

1/2 t Salt

1/2 c Butter flavor Crisco shorten

4 T Cold water

-------------------------------PECAN FILLING------------------------------- 4 Eggs,slightly beaten

1/4 c Brown sugar,packed

1/4 c Granulated sugar

1 c White corn syrup

1/2 t Salt

1 t Vanilla extract

1 T Bourbon

2 T Butter,melted

1 c Chopped pecan nuts

-------------------------------CRUNCH TOPPING------------------------------- 1/3 c Brown sugar,packed

3 T Butter

3 T Honey

1 1/2 c Pecan halves

Preheat oven to 350 degrees.For 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 tbsp. 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. For Filling:Combine all ingredients except pecans.Mix well.Fold in chopped pecans;spoon filling into unbaked pastry shell.Bake @ 350 degrees 50 to 55 minutes.During last 30 minutes of baking,cover edge of pastry shell with aluminum foil to prevent over browning. For 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.