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
1/2 cup brown sugar
1 tablespoon molasses (unsulphured)
4 tablespoons unsalted butter, melted
1/2 teaspoon salt
2 teaspoons vanilla extract