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