Dough:
Using a large kitchen mixer with a paddle attachment, cream 2 sticks of butter and sugar.
Add 1 egg, then flour and paddle until dough forms.
Chill dough in refrigerator for 1 hour.
Remove from the refrigerator and roll out to cover a 9-inch tart shell.
Let tart shell chill in the refrigerator for another 15 minutes, then bake at 350°F until almost golden.

Filling:
Mix remaining stick of butter, 2 eggs, molasses, brown sugar, pecans, corn syrup, heavy cream, vanilla, orange zest, and salt together.
Pour into baked tart shell and bake at 350°F until set.

Apricot Topping:
Place apricots, lime, orange, vanilla, 1 1/2 cup sugar, and water in a saucepan and bring to a boil.
Reduce heat and let simmer for 10 minutes.
Top warm or room temperature pie with the apricots and a scoop of vanilla ice cream or frozen yogurt