Crust:
6.25 ounces unbleached all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons cold unsalted butter, cut into tablespoons
1/4 cup vegetable shortening or lard
3 tablespoons ice cold water
Filling:
1 cup real maple syrup
1 cup packed brown sugar
1/2 cup cream
1 tablespoon molasses
4 tablespoons unsalted butter, cut into tablespoons
1/2 teaspoon salt
6 egg yolks, beaten
1 1/2 cups chopped pecans
Preheat oven to 375. Place flour, salt, and sugar into food processor. Pulse to combine. Add butter pieces and shortening or lard. Pulse 8 to 10 times to incorporate fat into flour. Turn machine to "on" and pour ice water into feed tube. Run just until it forms a ball of dough. Turn out onto a floured counter and roll into a 12 inch circle. Roll around the rolling pin and unroll over a 9 inch pie or tart pan. Trim the crust to 1/2 inch beyond the rim, then crimp the edge. Place in the freezer for 10 minutes. Line the dough with parchment and fill half full with dried beans or pie weights. Bake 15 minutes, then remove parchment with weights.
While the crust par bakes, make the filling. Combine maple syrup, brown sugar, cream, and molasses in a saucepan over medium high heat. Whisk and heat until the brown sugar is dissolved. Whisk in butter until melted. Let cool 10 minutes, then whisk in egg yolks and salt.
Place the pie pan on a baking sheet, to catch any drips. Scatter pecans in an even layer over the par baked crust. Pour syrup mixture over, but be careful not to fill the way to the top. You may have extra, just discard it. Place the pie on the cookie sheet into the oven, reduce the temperature to 325, and bake 45 to 60 minutes, until the filling looks puffed and jiggles slightly in the center, but is mostly set. Cool completely.
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