Pecan Pie | Grandma Nancy's Cookbook | Umami

Ingredients

• 1 9-inch pie shell, frozen (freeze for half an hour if freshly made) (I recommend our easy, flaky, sour cream pie crust)
• 2 cups pecans, coarsely chopped (save a few whole pecan halves to create a decoration on the surface of the pie if you want)
• 3 eggs, slightly beaten
• 1 cup light corn syrup
• 1/2 cup brown sugar
• 1 Tbsp molasses
• 4 Tbsp butter, melted
• 1/2 teaspoon salt
• 2 teaspoon vanilla