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

Author: Judit + Corina


  • 2 - 9 inch Pastry Shells
  • 1/2 stick Butter
  • 1 cup Molasses
  • 1 cup Coconut Sugar
  • 1/4 tsp. Salt
  • 1 Tbsp. Vanilla
  • 3/4 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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