Preheat oven to 375°F (190°C).

In a large bowl, combine dark corn syrup, honey, sugar, salt, vanilla, melted butter, and lemon juice.

Mix until well blended.

Stir in slightly beaten eggs until well incorporated, but avoid over-beating.

Gently fold in chopped pecans.

Pour the pecan mixture into a 9-inch pie shell.

Bake for approximately 50 minutes to 1 hour, or until the filling is set in the middle and the crust is golden brown.

If the crust browns too quickly, cover it lightly with aluminum foil during the last part of baking.