Preheat the oven to 375°F (or 400° if you are planning to blind bake the pie crust). If blind baking, line the chilled, shaped crust with parchment or foil, fill with weights, and bake for 15 minutes, rotating halfway through. Then remove the weights and the lining and turn the oven down to 375°F.
In a large bowl, whisk together the eggs, honey, corn syrup, brown sugar, melted butter, salt, and vanilla. Whisk for approximately 30 seconds, until the mixture is homogenous and slightly frothy.
When the oven has come to temperature, remove the chilled, shaped bottom crust from the fridge and line the bottom with the chopped pecans, reserving the whole ones. Pour the filling mixture over the pecans, then gently place the whole pecans in concentric circles on the top, taking care not to press to hard, which will cause the nuts to sink into the filling.
Place the pie on the lower rack in the center of the oven for 40 minutes, rotating halfway through. Make a circle of tin foil that fits over the filling and place it gently over the top of the filling, to protect the nuts from burning but leaving the outer crust exposed. After 40 minutes, check the pie by gently shaking the pie plate. The filling should by slightly jiggly, but mostly set and puffed slightly. If it still looks loose, allow it more time to bake. Once baked, allow the pie to cool completely for at least 2 hours before serving.