Instructions

for the dough

Grate 2 tablespoons chilled unsalted butter on large holes of box grater and place in freezer. Cut remaining 8 tablespoons chilled unsalted butter into ½-inch cubes.
Pulse 3¾ ounces all-purpose flour, 1 tablespoon sugar, and ½ teaspoon table salt in food processor until combined, 2 pulses. Add cubed butter and process until homogeneous paste forms, about 30 seconds.
Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade. Add remaining 2½ ounces all-purpose flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses.
Transfer mixture to medium bowl. Add grated butter and toss until butter pieces are separated and coated with flour.
Sprinkle 2 tablespoons ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining 2 tablespoons ice water over mixture and toss to combine. Press dough with spatula until dough sticks together.
Transfer dough to sheet of plastic wrap. Draw edges of plastic over dough and press firmly on sides and top to form compact, fissure-free mass. Wrap in plastic and flatten to form 5-inch disk. Refrigerate dough for at least 2 hours or up to 2 days.
Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
Roll dough into 12-inch circle on well-floured counter.
Roll dough loosely around rolling pin and unroll it onto 9-inch pie plate, leaving at least 1-inch overhang around edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
Trim overhang to ½ inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers.
Refrigerate dough‑lined plate until firm, about 30 minutes. Adjust oven rack to lowest position and heat oven to 450 degrees.

for the filling

Heat 1 cup packed light brown sugar, 1 cup maple syrup, ½ cup heavy cream, and 1 tablespoon molasses in saucepan over medium heat, stirring occasionally, until sugar dissolves, about 3 minutes. Remove from heat and let cool 5 minutes.
Whisk 4 tablespoons unsalted butter, cut into ½-inch pieces, and ½ teaspoon table salt into syrup mixture until combined. Whisk in 6 lightly beaten large egg yolks until incorporated.
Scatter 1½ cups toasted and chopped 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.
Cool pie on rack for 1 hour, then refrigerate until set, about 3 hours and up to 1 day. Bring to room temperature before serving.