Pecan Pie - Testing

1 - I lost the original, which came from a botched pecan toffee bar recipe which I transformed into a delicious pie. This is my approximation which I have to test.

1 unbaked sweet pie crust

½ cup butter

1 cup brown sugar

¼ cup honey or golden syrup or maple syrup

¾ cup evaporated milk

3 eggs

1 tsp vanilla

(optional) 1 Tbsp bourbon or rum

½ tsp salt

2½ cups pecans

1. Place the oven rack in the lower third of the oven and preheat the oven to 350°F.
2. In a deep pot, melt the butter and add the sugars and the honey.
3. Heat gently until everything dissolves, then increase the temperature to medium and cook until the mixture reaches about 220–225°F.
4. Remove it from the heat and stir in the evaporated milk. Careful, it will bubble and spit a lot at first before subsiding.
5. Allow the mixture to cool to around 120°F before adding the eggs.
6. Whisk the eggs, use a bit of it to brush the bottom of the pie crust, then beat the rest of the eggs into the sweet mixture (if using the optional bourbon or rum add now). 
7. And then stir in the pecans.
8. Pour into the prepared pie crust.
9. Bake for 50 to 60 minutes, until the centre reaches about 195–200°F or wobbles like gelatin, not liquid.