Special thanks to: NL, Sutton, MA Servings: 8 Directions: 1- single pie crust, home made or store bought. Filling 4 eggs lightly beaten 1 cup corn syrup 1/4 cup firmly packed brown sugar 1/4 granulated sugar 2 TBSP butter or margarine, melted 1 TBSP bourbon 1 Tsp. vanilla 1/2 tsp. salt 1 cup chopped Surratt pecans Topping 1/3 cup firmly packed brown sugar 3 TBSP butter or margine 3 TBSP honey 1 1/2 cups Surratt pecan halves For Crust: Prepare a 9" pie crust or use store bought one. 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 at 350 degrees for 15 min. Cover edge with foil to prevent overbrowning. Bake for 20 min. Remove foil and save. For Topping: Combine brown sugar, butter and honey in medium saucepan. Cook about 2 min. or until sugar dissolves. Add pecan halves. Stir until coated. Spoon over pie. Recover edge with foil. Bake 10 to 20 min or until topping is bubbly and crust is golden brown. Cool to room temperature before serving. Regrigerate leftover pie. Special Notes: This is my family's favorite pecan pie. I make it for Thanksgiving and Christmas. On the last step of the topping, I arrange the pecans in a sunburst pattern, overlapping the pecans. (By the way, I use a little bit more pecans since we love them so much.) Once baked and cooled, the topping hardens to a crunch state and it's almost like eating candy. Enjoy!!