Pecan Pie with Honey Glaze

Ingredients:

Pie

• 450g chilled pie dough (half a 400g package)
• 4 large eggs
• 0.5 cup dark brown sugar
• 0.5 cup light corn syrup
• 1/4 cup honey
• 3 tablespoons melted unsalted butter
• 1 tbsp. honey whiskey
• 1 tsp vanilla extract
• 3/4 teaspoon coarse salt
• 2 cups chopped raw pecans

Topping

• 3 tablespoons dark brown sugar
• 3 tablespoons of honey
• 3 tablespoons unsalted butter
• 1 and 3/4 cups whole raw pecans

Preparation:

1. Preheat oven to 175°C.
2. Place the dough sheet in a 22cm pie pan and press down to remove any air pockets. Crimp the edges and set aside.
3. Pie:
   
   In a medium bowl, whisk the eggs and brown sugar until the mixture begins to foam slightly. Stir in the corn syrup, honey, melted butter, whiskey, vanilla extract, and 3/4 teaspoon salt. Stir in the chopped pecans. Carefully spoon the filling into the prepared pie pan. Bake for 30 minutes.
4. Topping:
   
   Combine the brown sugar, honey, and butter in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves, 2-3 minutes. Add the whole pecans, coating them evenly. Carefully arrange the glazed pecans on the pie and drizzle with the remaining syrup.
5. Bake the pie until slightly puffed and the nuts on top are caramelized, 15-20 minutes. Remove from the oven and let cool to room temperature.
   
   Note
   
   If you don't want to buy a full bottle of honey whiskey, you can look for miniature bottles. Or substitute bourbon.