Ingredients
4 large eggs, room temperature1 cup chopped pecans1 cup light corn syrup1/4 cup sugar1/4 cup packed brown sugar2 tablespoons butter, melted1 teaspoon vanilla extract1/2 teaspoon salt1 sheet refrigerated pie crustTOPPING:3 tablespoons butter1/3 cup packed brown sugar3 tablespoons honey1-1/2 cups pecan halves
Preparation
Preheat oven to 350°. In a large bowl, combine eggs, pecans, corn syrup, sugars, butter, vanilla and salt. Unroll crust into a 9-in. pie plate; flute edge. Add filling. Bake for 30 minutes.
In a small saucepan, melt butter over medium heat. Stir in brown sugar and honey until combined. Stir in pecan halves until coated. Spoon over pie.
Bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool completely on a wire rack. Refrigerate leftovers.
