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jomi.brown
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Preheat the oven to 350°F and position a rack in the center.
In a medium bowl, vigorously mix together the eggs, brown sugar, corn syrup, molasses, melted butter, vanilla, and salt until smooth.
Spread the chopped pecans over the bottom of a frozen pie shell.
Pour the filling over the pecans. If you have reserved a few whole pecan halves, arrange them on the surface in a decorative pattern.
Bake at 350°F for 30 minutes. After 30 minutes, tent the pie loosely with aluminum foil to prevent the crust and pecans from getting too browned.
Bake for another 35 to 45 minutes until the filling has set. The pie should be a bit wiggly in the center.
Let the pie cool completely before serving.