1tablespoonKahluaor any other coffee-flavored liqueur, or pure vanilla extract
Whipped cream or vanilla ice cream for serving
To prepare pie crust, roll the pie dough into 10 to 11-inch circle on a lightly floured surface. Wrap the dough around rolling pin and carefully transfer it onto 9-inch baking dish. Fold the edges out and roll until it meets the pie pan. Crimp the edges any which way you like.
Using a fork, pierce holes all over the crust to prevent bubbles and air pockets throughout the crust. Place the crust in the fridge for at least 30 minutes. (This prevents shrinking during baking.)
Preheat the oven to 350°F (177°C).
Cover the crust with aluminum foil and pour pie weights, or raw beans.
Bake for 15 minutes, and then carefully remove foil and pie weights. Bake for another 10-15 minutes, or until golden brown.
Reduce the oven temperature to 300°F (150°C).
In a large skillet, toast the pecans over medium heat for about 5 minutes, stirring frequently to prevent burning. Nuts should be fragrant and lightly toasted.
Cool the pecans and very coarsely chop them, reserving about 1/2 cup for the top, if desired.
To make the filling, in a medium bowl, whisk together eggs, corn syrup, brown sugar, molasses, butter, Kahlua and salt until nice and smooth.
Put the chopped pecans in the prepared pie shell. Arrange the reserved pecan halves on top.
Pour the filling over the pecans.
Bake for 60-75 minutes. The center of the pie should be set, but soft. If the pie edges are browning too much, cover with a foil.
Cool the pie completely on wire rack, at least 4 hours, or overnight.
Serve at room temperature with whipped cream or vanilla ice cream.
Make-Ahead Tip: This pecan pie can be made 1 day in advance. Simply cover and refrigerate. Bring it to room temperature before serving. The baked pie can also be frozen for up to 3 months. Thaw overnight in the fridge.