In a medium saucepan, combine the brown sugar, date molasses, butter and bourbon and bring to a boil. Boil for 1 minute, and then let cool to lukewarm.
While the sugar mixture is cooling, toast the pecans on a cookie sheet in the oven until fragrant, about 5 minutes.
Pit the dates and roughly chop them.
Beat the eggs lightly, then add the cooled date syrup mixture, the salt and the lemon juice. Stir in the pecans and the chopped dates, and pour the entire mixture into the unbaked pie crust.
Bake for 30 minutes, or until the filling is firm but not hard.
Recipe by The Domestic Front at http://www.thedomesticfront.com/date-pecan-pie/