I've known 4, maybe 5 people in my life that were great home cooks. My husband's Mom-mom Bessie was one of them. This is my version of a recipe she had in her hand-written cookbook. The flavor combination of molasses and coconut is a Pennsylvania Dutch favorite. Comfort food at it's best!
prep time10 Min
cook time55 Min
Ingredients For mom-mom bessie's molasses coconut pie
dark molasses (i use brer rabbit)
dark corn syrup (karo)
light brown sugar
1 1/2 c
sweetened flaked coconut
all purpose flour
frozen 9" deep dish pie crust, thawed
How To Make mom-mom bessie's molasses coconut pie
Heat oven to 350 degrees F.
In a large bowl, combine the molasses, corn syrup, brown sugar, eggs, milk, sour cream, coconut, flour and baking soda. Mix well.
Pour into the thawed pie crust.
Bake for 45-55 minutes or until pie filling seems to be "set" in the middle when shaken.
Remove from oven and cool. Can be served warm or room temperature. Garnish with confectioner's sugar or whipped cream, if desired.
PERSONAL NOTE: I found this recipe in a notebook that was handwritten by my husband's grandmother. His Aunt Shirley graciously assigned me the "guardian" of this family treasure. It has given me much inspiration in the kitchen through the years and reminds me of Mom-mom Bessie whenever I use it. It's my way of keeping her beside me when I cook.
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