Elise Bauer

9-inch pie shell, frozen (freeze for half an hour if freshly made) (I recommend our easy, flaky, sour cream pie crust)

 cups pecans, coarsely chopped (save a few whole pecan halves to create a decoration on the surface of the pie if you want)

 eggs, slightly beaten

light corn syrup

brown sugar

molasses

 Tbsp butter, melted

salt

 teaspoon vanilla extract