Chocó-Honey Crunch Pecan Pie

4 eggs, slightly beaten
1 c light-colored corn syrup
1/4 c granulated sugar
1/4 c brown sugar, packed
2 pre-melted unsweetened chocolate squares, 1 oz each
2 tbsp butter, melted
1 tbsp bourbon
1 t vanilla
1/2 tsp salt
1 c pecans, chopped
1/2 c semisweet chocolate pieces
1 unbaked pastry shell, un-baked
**Honey-Pecan Topping**
1/3 c brown sugar, packed
3 tbsp butter
3 tbsp honey
1 c pecan halves

For filling, combine eggs, corn syrup, sugars, chocolate product, butter, bourbon, vanilla, and salt. Mix well. Stir in nuts and chocolate pieces. Pour filling into the pastry shell. Bake in a 350°F oven for 40 minutes; remove from oven. Carefully spoon Honey-Pecan Topping evenly over pie. Return to oven; bake about 10 minutes more or until topping in bubbly. Cool; refrigerate within 2 hours.

Honey-Pecan Topping: In a small saucepan, stir together 1/3 cup packed
brown sugar, 3 tbsp butter, and 3 tbsp honey. Bring to boiling, stirring constantly; reduce heat. Boil gently, uncovered, for2 minutes, stirring occasionally. Remove saucepan from heat. Stir in 1 cup pecan halves.
Makes 10 servings.

Test kitchen tip: For the pastry shell, prepare your favorite piecrust
recipe or one 9-inch frozen unbaked deep-dish pastry shell. (Be sure
to purchase a deep dish pastry shell; there is too much filling for a
shallow frozen pastry shell.)