Pecan Brandy Chocolate Pie


Corina’s go-to pie recipe for the holiday season. What can be better than chocolate and brandy?

Pecan Brandy Chocolate Pie
  • 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
  1. Preheat oven to 350F.
  2. Thaw pastry shell according to instructions on package.
  3. 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.
  4. Press each pastry shells into a pie pan.
  5. Spread in single layer the chocolate pieces on the bottom of each shell.
  6. In a large mixing bowl beat the eggs until frothy and fold in chopped pecans and the cooled filling mixture.
  7. 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.
  8. Serve with Brandy laced Whipped Cream


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