Method: Combine sugars, butter, and honey in a heavy bottom sauce pot; cook over a medium heat, and stir only until melted. Heat until mixture reaches 240 degrees on a candy thermometer. Remove from heat and stir in heavy cream and pecans (mixture will bubble slightly).
Pour into pre-baked pie shell and bake for approximately 30-35 minutes. Cool.
Note: Pie will set completely when cooled.
Yield: Serves 6-8.