Honey Crunch Pecan Pie - cooking recipe

Ingredients

1 unbaked pie shell
Pie Filling
4 eggs, slightly beaten
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1 cup white corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon Bourbon
2 tablespoons butter, melted
1 cup pecan nuts, Chopped
Crunch Topping
1/3 cup brown sugar, packed
3 tablespoons butter
3 tablespoons honey
1 1/2 cups pecan halves

Preparation

Preheat oven to 350 degrees.
For pie filling:
Combine all filling ingredients except pecans and mix well.
Fold in chopped pecans;spoon filling into unbaked pastry shell.
Bake at 350 degrees 50 to 55 minutes.
During last 30 minutes of baking, cover edge of pastry shell with aluminum foil to prevent over browning.
During last 10 minutes of baking, remove pie from oven; spread crunch topping evenly over top.
Return pie to oven; bake remaining 10 to 12 minutes or until topping is bubbly and golden brown.
For Topping:
Combine sugar, butter and honey in medium saucepan.
Cook over medium heat until sugar dissolves,about 2 to 3 minutes.
Stir constantly.
Add pecan halves.
Stir until pecans are well coated.