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Ingredients

• 2 tablespoons  unsalted butter, plus 4 tablespoons melted
• 2 small  Bosc or Bartlett firm-ripe pears, halved lengthwise, cored, each half cut lengthwise into 2 slices
• 4 large  eggs, lightly beaten
• 3/4 cup  firmly packed light brown sugar
• 1/4 teaspoon  salt
• 1/4 cup  unsulphured molasses
• 1/4 cup  light corn syrup
• 2 teaspoons  vanilla extract
• 2-1/2 cups  pecan halves, plus 1-1/2 cups chopped, toasted
• 1   Piecrust (see Recipe Center), edges crimped, if desired, as in photo), blind baked, edges brushed lightly with beaten egg for final 10 minutes of baking

Description

We Topped A Classic Pecan Pie With Slices Of Pear To Make A Pretty Topper That Tastes Good Too.

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