6 eggs, beaten
2 tablespoons brown sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup butter
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups milk
1 1/2 tablespoons vanilla extract
1 (8 ounce) can evaporated milk
1/2 cup honey
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, beat eggs, brown sugar, lemon zest and vanilla extract until light and fluffy. Stir in pecans. Mix together butter and baking soda; sprinkle mixture over pecans. Beat milk into egg mixture until thickened. Spread mixture over pecans.
Bake in preheated oven for 40 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Cover pie with aluminum foil when baking is finished. Bake an additional 30 minutes or until filling is set. Cool completely before cutting into squares. Frost remaining crust with buttercream frosting.
To Make Buttercream Frosting: In a small bowl, mix together evaporated milk, honey, brown sugar and lemon zest.