In a mixing bowl, beat butter with an electric mixer on low speed or by hand until creamy, then blend in egg. Slowly add dry mix and blend until all incorporated. Gather the dough into a ball and flatten into a disc. Wrap the dough in plastic wrap and freeze for 20 minutes, or until dough is firm.
Preheat oven to 350 degrees. Remove dough from freezer. Form dough into tablespoon sized balls and place cookies 2" apart on parchment lined baking sheets. Bake for 12-14 minutes.
Cool on cookie sheet for 5 minutes then move to a wire rack to cool completely. Arrange pecans in a single layer on a baking sheet. Bake at 350 for 5 to 7 minutes. Cool completely.
Spray a tart pan with non-stick cooking spray, set aside.
Break up the cookies into large pieces and place in a blender or food processor. Pulse together until the cookies become small crumbs then slowly add the melted butter, one tablespoon at a time until the cookie mixture becomes the consistency of wet sand. Measure 2 cups of the cookie mixture and using your hands, press it evenly into the bottom and up the side of the tart pan. Bake at 350 for 10-15 minutes, until golden. Cool completely.
In a small saucepan, bring brown sugar, honey, 2/3 cup butter and whipping cream to a boil over medium-high heat. Stir in toasted pecans and pour hot filling into prepared crust. Bake at 350 degrees for 25 - 30 minutes until golden and bubbly. Cool on a wire rack until completely cool.