Toast the pecans. On a fully lined baking sheet, spread out the pecan halves evenly, and toast at 350°F for 5-7 minutes, or until fragrant. Remove the pecans from the oven and set them aside to cool.
Brown the butter. In a large frying pan, brown the butter on medium-high heat. Once browned, quickly add the maple syrup, bringing the mixture to a boil. Whisk for 2-3 minutes, then turn off the burner. This will help some of the water to evaporate from the maple syrup and will thicken the pie.
Add the honey. Remove the pan from the burner and quickly whisk in the honey. Set the pan aside to cool for 10 minutes. (It's important to allow the mixture to cool to prevent the eggs from scrambling when combined).
Add the pecans to the par-baked pie crust. Arrange the toasted pecans at the bottom of the prepared pie crust.
Combine the eggs and brown butter mixture. In a large bowl, whisk together the eggs, coconut sugar, vanilla extract, and salt. Slowly pour the cooled browned butter mixture into the large bowl, and whisk to combine.
Add the filling to the pie crust. Pour the filling over the top of the pecans.
Bake. Place the pie on a lined baking sheet, and bake for 30-40 minutes or until the pie is just set. The filling should be set at the edges and only slightly jiggly at the center. Add a pie shield to prevent the crust from darkening further.
Remove from the oven and transfer to a wire rack to cool for at least 3 hours. Serve.