Honey Pecan Pie

4 large eggs, room temperature
1 cup chopped pecans
1 cup light corn syrup
1/4 cup sugar
1/4 cup packed brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 sheet refrigerated pie crust

Topping:
3 tablespoons butter
1/3 cup packed brown sugar
3 tablespoons honey
1-1/2 cups pecan halves

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.