Divide pastry dough into two pieces, 1 slightly larger. Preheat oven to 350 degrees. Roll out larger piece of dough into round shape about 1 1/2 inches all around than upside-down nine-inch pie plate.
Ease dough into pie plate to line evenly; trim dough edge, leaving 1/2 inch overhang. Fold overhang under. Make leaf decorative pie edge with remaining dough.
In medium bowl beat eggs slightly; stir in corn syrup, brown sugar, sugar, margarine or butter, bourbon, vanilla, and salt; stir in chopped pecans.
Spoon into crust, bake pie 40 minutes. Remove pie from oven and spread Honey Crunch topping over filling.
1/2 packed pecan halves
1/3 cup packed brown sugar
3 tbs honey
3 tbs margarine or butter
In medium sauce pan over medium heat, combine brown sugar, honey and margarine (or butter); cook two to three minutes, stirring constantly, until sugar dissolves. Stir in pecan halves and remove from heat.
2 split vanilla beans
1 cup unflavored vodka
Put in glass jar and shake every two weeks. Keep in dark place for two months. Then it is ready!