Cane River's Classic Pecan Pie

Ingredients

4 eggs, divided

3 tablespoons cool water, divided

2 sticks butter, divided

1 cup sugar

1 cup Karo light corn syrup

1 tablespoon Steen's dark molasses

1/8 teaspoon salt

2 teaspoons vanilla extract

1 cup flour

1 cup mammoth Cane River pecan halves, toasted

1 refrigerated pie crust dough (if not making crust yourself)

1 cup flour

1 stick butter, room temperature

2 tablespoons cool water

Make the crust: In a large bowl, mix flour and butter with your hands. Add cool water and form dough into a ball. Press dough into a 9-inch pie pan or black iron skillet, working it evenly into the bottom and up the sides.
Preheat oven: Set to 350°F.
Toast pecans: Spread pecan halves on a baking sheet and toast for 9 minutes. Cool.
Prepare filling: Melt 1 stick butter and let cool. Beat 3 eggs and set aside. In a large bowl, mix sugar, salt, corn syrup, molasses, and vanilla. Fold in beaten eggs and cooled butter.
Assemble pie: Arrange toasted pecan halves in a circular pattern on the crust. Pour filling over pecans.
Egg wash: Beat 1 egg with 1 teaspoon water. Brush onto exposed crust edges. Crimp edges with a fork.
Bake: Place pie on the bottom oven rack and bake for 1 hour. Pecans will rise to the top during baking.
Cool: Remove from oven and let cool for at least 2 hours before serving.