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Crust:
1 pre-baked, 9-inch pie shell (homemade or store-bought)
Filling:
3 eggs
2 1/4 cups pecans
1 2/3 cups dark corn syrup
1 cup brown sugar
1/3 cup honey
6 tablespoons (3/4 stick) unsalted butter, melted
1 teaspoon vanilla extract
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