Cream together butter, sugar and vanilla until smooth and light. Add egg and blend until smooth. Add flour all at once and mix until just blended
Turn dough onto parchment paper large enough to cover a 12×17 inch cookie sheet including up the sides. Press together until it forms a nice ball, then roll using a sheet of wax paper (cut to 12×17 so you know when dough is the right size) to keep it from sticking to the rolling pin. Roll until it is the size of the cookie sheet, including enough to go up the sides (about ⅛” thick). Slide the dough with the parchment paper onto the cookie sheet. Form into the corners and up the sides. Trim edges for a perfect fit. Prick dough with a fork to prevent it from bubbling. Bake at 350°F for 10-12 minutes or until light in color.
Begin pecan filling while the crust is baking.
Filling instructions:
Place honey, butter, sugars, and cream in a heavy bottom sauce pan. Cook to 240°F (soft ball) on a candy thermometer.
Remove from heat then add pecans, stir well, then spread evenly over the pre-baked crust.
Return to the oven and bake at 350°F until bubbles form evenly across the surface (~15 min).
