YOU SAY PECAN. I say pecan. Hmm. Somehow that just doesn't work in writing. But any way you slice it, that little jewel of the south sure does make a great, nutty pie. Here is my recipe with an international twist - instead of corn syrup as used in many recipes, I use Golden Syrup, a British import. This is the main ingredient in treacle tarts and can be found in many specialty or import food stores. The Golden Syrup makes the pie smell even more amazing as it bakes, and the slightly caramely flavor of the syrup matches beautifully with the star of the pie - the pecans, of course.
Preheat oven to 375 F.
Mix the Golden Syrup and molasses in a medium sauce pan. In a small bowl, mix the brown sugar, flour and salt, and then, add them to the syrup. Stir thoroughly. Slowly add the eggs, stirring gently until the eggs are fully incorporated into the mixture. Finally, add the vanilla and melted butter. Put the mixture on the stove over low heat, stirring occasionally, until it is warmed just enough to be less thick and sticky. This will make it easier to remove from the pan and spread easily in the crust. Place your crust in a pie pan and spread the pecans evenly across the bottom. Pour the syrup mixture over the pecans as evenly as possible, giving it a little shake and tap to encourage it to spread.
Put the pie in the oven for 20 minutes, then tent the crust with foil or a pie shield to avoid burning it. Cook it for another 15 - 20 minutes or until it begins to bubble and the pecans are ever-so-slightly toasted. Allow to cool for at least and hour and enjoy!