Southern Bourbon Black Strap Pecan Pie

3/4 cup black strap molasses
3/4 cup brown sugar
1/2 cup light corn syrup
4 Tbsp unsalted butter
1/4 tsp salt
3 eggs, beaten
1 tsp vanilla extract
1/4 cup bourbon
1 1/2 cups pecan halves
1 unbaked 9 inch pie crust

Place oven rack in the middle position of oven.
Preheat oven to 350 degrees.
Flour a work surface, lay pie crust out, and roll until smoothed out, then gently place in 9 inch pie pan, crimp edges and set aside.
In a saucepan, put the molasses, brown sugar, corn syrup, butter, and salt. Set on stove burner on medium heat. Stir mixture until butter is melted and sugar is dissolved.
Turn heat up to high and bring mixture to a gentle boil; let boil undisturbed for 1 minute.
Remove immediately from heat and pour into a bowl; set aside to cool to room temperature.
When the molasses/sugar mixture is cooled, add the beaten eggs, vanilla, and bourbon, whisking to combine.
Add the pecans and fold in with a spatula or large spoon.
Pour the mixture into the pie crust.
Bake in preheated oven until the filling is set, about 55 to 60 minutes.
The pie is done when the crust is golden brown, the filling is dark in color, the edges are solid, and the center doesn't jiggle a lot when you give the pie pan a wiggle.
Remove and cool completely at room temperature before serving.