Title: Jess’ Honey Crunch Pecan Pie

Ingredients:

1 Refrigerated pie crust

4 eggs, lightly beaten

1 Cup Light corn syrup

1/4 Cup Brown Sugar, firmly packed

1/4 Cup Sugar

2 Tbsp butter or margarine, melted

1 Tbsp Bourbon

1 tsp Vanilla

1/2 tsp Salt

1 Cup Pecans, chopped

1/3 Cup Brown sugar, firmly packed

3 Tbsp Butter or Margarine

3 Tbsp Honey

1 1/2 Cups Pecan halves

Directions:

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

For Topping: combine brown sugar, butter and honey in medium saucepan. Cook about 2 minutes or until sugar dissolves. Add pecan halves. Stir until coated. Spoon over pie. Recover edge with foil. Bake 10-20 minutes or until topping is bubbly and crust is golden brown. Cool to room temperature before serving. Refrigerate leftover pie.