Carmel Pecan Pie

 Hardware:

   9 in deep dish pie plate or 9" x 2" fluted tart pan
    food processor
    3 qt. sauce pan
    assorted measuring cups, spoons, spatulas

Software:

• 3 1/2 cups coarsely chopped pecans 
• 2 cups flour 
• 2/3 cup powdered sugar 
• 3/4 cup butter, cubed 
• Floured cooking spray

• 1/2 cup firmly packed brown sugar 
• 1/2 cup honey 
• 2/3 cup butter 
• 3 tablespoons whipping cream 

Algorithm:

1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.
2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor until mixture resembles coarse meal. Pat mixture evenly on bottom and up sides of a lightly greased 9" x 2" tart pan with removable bottom.
3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.
4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.
5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool.