CRUST:

9" single crust

FILLING:

4 eggs, lightly beaten
1 c. light corn syrup
1/4 c. firmly packed brown sugar
1/4 c. granulated sugar
2 tbsp. butter, melted
1 tbsp. bourbon
1 tsp. vanilla
1/2 tsp. salt
1 c. chopped nuts

TOPPING:

1/3 c. firmly packed brown sugar
3 tbsp. butter
3 tbsp. honey
1 1/2 c. pecan halves

1. Prepare crust, DO NOT BAKE. Heat oven to 350 degrees.

2. For filling, combine eggs, corn syrup, sugars, melted butter, bourbon, vanilla and salt in large bowl. Stir in chopped pecans; mix well. Spoon into unbaked pie crust. Bake for 15 minutes at 350 degrees. Cover edge with foil to prevent over browning. Bake for 20 minutes. Remove from oven.

3. For topping, combine brown sugar, butter and honey in saucepan. Cook about 2 minutes or until sugar dissolves. Add pecan halves. Stir until coated. Spoon over pie. Cover edge with foil. Bake 10 to 12 minutes until topping is bubbly and golden brown. Cool to room temperature before serving.