Combine flour and powdered sugar. Use a pastry cutter to cut in the ¾ cup softened butter, until it resembles crumbs or meal. Pat mixture on bottom and 1 inch up the sides of a greased 9x13-inch pan. Bake at 350F for 20 minutes, until edges are lightly browned. Cool slightly.
Meanwhile, prepare the filling. Combine brown sugar, honey, ⅔ cup butter, and cream in a medium saucepan. Bring to a boil over medium-high heat. Stir in pecans, and pour into the crust.
Bake at 350F for 25-30 minutes, until golden and bubbly. (Mine were done at 27.) Cool completely before cutting.