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 F 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.

Pie will set completely when cooled.