Marge's Pecan Pie

I'm usually not a sweets person, but I really liked this -- great flavor and texture. I noticed a similar recipe on the back of the Karo jar but it used only 2 Tbs butter and 1 1/2 C pecans; Marge's seems more indulgent, as it should be. The original recipe used only Dark Corn Syrup, but I preferred the taste with half Molasses and half Light Corn Syrup. 

   
  1               Pie Crust, 9-inch (pre-made or home made)
  3 large         Eggs
100 g    1/2 C    Sugar
1.5 g    1/4 tsp  Salt
 42 g      3 Tbs  Butter, melted
120 ml   1/2 C    Dark corn syrup

120 ml   1/2 C    Molasses
  5 ml     1 tsp  Vanilla extract [4 g]
110 g      1 C    Pecan Pieces, for filling [4 oz]
110 g      1 C    Pecan Halves, nice quality for top [4 oz]

Fit Pie Crust into 9" pie plate, blind bake (optional: paint with egg white to seal it)
Whisk together Eggs, Sugar, Salt, Butter, Corn Syrup, Vanilla until thoroughly blended.
Stir in Pecan Pieces. 
Pour mixture into Pie Crust.
Arrange attractive Pecan Halves on top of pie.

Bake at 175C=350F on lower rack for 40 minutes, or until pie is set, shielding edges after 15 min if needed.
Remove & cool on wire rack.
Serve with vanilla ice cream or whipped cream.

Filling puffed up spectacularly but settled down when it cooled