1 (9 inch) pie crust, baked
1/2 cup butter, softened
1 cup white sugar
1 cup packed light brown sugar
1 (1.5 fluid ounce) jigger vanilla extract
1 tablespoon honey
1/2 teaspoon ground cinnamon
1 cup chopped pecans
1 cup butter, softened
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 (15 ounce) can honey roasted pecan
1 cup chopped pecans
1 cup white sugar
1 cup boiling water
1 egg
1 (8 ounce) can chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Coat a 9 inch pie pan with cooking spray. Place pie crust on cookie sheet.
In a large bowl, cream together the butter, brown sugar, light brown sugar, brown sugar, vanilla extract, honey, cinnamon, pecans and 1 cup pecans to form a pie filling. Add 1 cup of the chopped pecans and pecans and stir to coat. Pour into baking dish. Cover with pie crust. Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely. Cover and refrigerate until serving time. Refrigerate remaining pecans and pecans. Serve hot or cold.