6 oz. almond paste or marzipan
1 graham cracker pie crust
1 c. light brown sugar
1/4 c. white sugar
1/4 c. honey
1/2 c. butter
5 eggs
1 c. chopped pecans
10 whole pecans
1 tsp. nutmeg
1/4 tsp. vanilla extract
1/4 c. Amaretto
Vanilla ice cream

Spread almond paste or marzipan over graham cracker crust. In a saucepan, heat sugar, honey, and butter until it makes a syrup or just starts to boil. Beat eggs separately until light and then blend in sugar/butter syrup. Mix in nutmeg, vanilla, and chopped pecans.

Pour mixture into pie shell; place whole pecans evenly over surface. Bake at 350 degrees for 20 minutes, then increase to 400 degrees for an additional 15 minutes. Prior to serving, pour warm Amaretto over warm pie and serve ala mode with vanilla ice cream. Serves 8.