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