MAKE FILLING: Adjust oven rack to lowest position and heat oven to 450 degrees. Heat syrup, sugar, cream, and molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes. Remove from heat and let cool 5 minutes. Whisk butter and salt into syrup mixture until combined. Whisk in egg yolks until incorporated.
BAKE PIE: Scatter pecans in pie shell. Carefully pour filling over. Place pie in hot oven and immediately reduce oven temperature to 325 degrees. Bake until filling is set and center jiggles slightly when pie is gently shaken (45 to 60 minutes). You may want to bake your pie on a preheated, rimmed cookie sheet to protect the oven from spills.
Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to one day. Bring to room temperature before serving. We didn't, though (because we forgot!), and it was still great!
TOASTING PECANS: It's worth the little extra time, because they are much more flavorful and crisp. Just put your pecans in a dry skillet over medium heat. I move them around a little; but don't walk away from the pan. It takes about 3-5 minutes, but when you start to smell the nuts, they're done!
A little extra treat for the grownups--
BOURBON WHIPPED CREAM:
1 cup heavy cream
2 tablespoons bourbon
1 1/2 tablespoons light brown sugar
1/2 teaspoon vanilla extract
With electric mixer on medium speed, beat ingredients until stiff peaks form, about 2 minutes. You can refrigerate this for about 4 hours.