Filling

• 4 large eggs
• 1 cup light corn syrup
• 1/4 cup packed light brown sugar
• 1/4 cup sugar
• 4 tablespoon butter (1/2 stick)
• 1 /2 tablespoon Kahlua
• 1 teaspoon vanilla
• 1/2 teaspoon salt

Honey Crunch Topping

• 1/3 cup packed brown sugar
• 3 tablespoons honey
• 3 tablespoons butter
• 1 1/2 cups Texas pecan halves or pieces

Directions:

Beat eggs slightly; stir in corn syrup, brown sugar, sugar, butter, Kahlua, vanilla, salt. Spoon into unbaked pie crust, bake 40 minutes at 350 degrees in a pre-heated oven. Meanwhile, prepare the honey crunch topping. In a medium saucepan, over medium heat, combine brown sugar, honey, and butter; cook 2-3 minutes, stirring constantly until sugar dissolves. Stir in pecans. Remove saucepan from heat. Add to pie after 1st 40 minutes of baking. When pie has baked 40 minutes, remove from oven, and spread topping over filling. Return to oven and bake 10-15 minutes longer until topping is bubbly and golden brown.