The Best Pecan Pie

1 unbaked 9-inch pie crust, frozen for at least 30 minutes (see recipe note)

2 cups (210g) pecans, coarsely chopped (save a few whole pecan halves to create a decoration on the surface of the pie, if you want)

3 large eggs, slightly beaten

1 cup light corn syrup

½ cup brown sugar

1 tablespoon molasses (unsulphured)

4 tablespoons unsalted butter, melted

½ teaspoon salt

2 teaspoons vanilla extract

Directions at simplyrecipes.com

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