2 – 9 inch Pastry Shells
½ stick Butter
1 cup Molasses
1 cup Coconut Sugar
¼ tsp. Salt
1 Tbsp. Vanilla
¾ cup St. Remy Brandy or Bourbon
12 oz Semi Sweet Chocolate Chunks
4 oz Dark Chocolate
3 large Eggs
1 cup Pecans – finely chopped
1 cup Whole Pecans

Preheat oven to 350F.

Thaw pastry shell according to instructions on package.

In a medium saucepan combine butter, Molasses, coconut sugar, and salt. Cook and stir over medium high heat until well blended together. Turn heat up and gently boil for 1 minute. Remove from heat and set aside to cool. Add the Vanilla and Brandy when the mixture is COOLED.

Press each pastry shells into a pie pan.

Spread in single layer the chocolate pieces on the bottom of each shell.

In a large mixing bowl beat the eggs until frothy and fold in chopped pecans and the cooled filling mixture.

Pour half of the filling mixture into each shell and bake for 4- 45 minutes. After 30 min or earlier if needed Cover the edges with aluminum foil to prevent the edges from burning. Let it cool room temperature.

Serve with Brandy laced Whipped Cream

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March 6, 2017