Mom-Mom Bessie’s Coconut Molasses Pie

Name: Mom-Mom Bessie's Coconut Molasses Pie
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 8 servings.
Ingredients: 1 cup packed light brown sugar; 1 cup sour cream; 1/2 cup dark corn syrup; 1/2 cup dark molasses; 2 large eggs, room temperature, lightly beaten; 1/4 cup 2% milk; 2 tablespoons all-purpose flour; 1/4 teaspoon baking soda; 1-1/2 cups sweetened shredded coconut; 1 frozen deep-dish pie crust; Whipped cream, optional

I'm the keeper of my husband's grandmother's handwritten recipe book. Mom-mom Bessie was one of the best cooks I knew, and we think of her every time we make this pie. The flavor combination of coconut and molasses is a family favorite. —Susan Bickta, Kutztown, Pennsylvania

Ingredients

1 cup packed light brown sugar
1 cup sour cream
1/2 cup dark corn syrup
1/2 cup dark molasses
2 large eggs, room temperature, lightly beaten
1/4 cup 2% milk
2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1-1/2 cups sweetened shredded coconut
1 frozen deep-dish pie crust
Whipped cream, optional

Directions

Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. Stir in coconut. Pour into pastry. Cover edge loosely with foil. Bake until center is set, 45-55 minutes. Remove foil. Cool on a wire rack. If desired, serve with whipped cream.

Test Kitchen tip

For less molasses flavor, substitute 1/2 cup additional dark Karo syrup in place of the molasses.