mom-mom bessie's molasses coconut pie
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 time
10 Min
cook time
55 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1/2 cup dark molasses (i use brer rabbit)
- 1/2 cup dark corn syrup (karo)
- 1 cup light brown sugar
- 2 medium eggs
- 1/4 cup whole milk
- 1 cup sour cream
- 1 1/2 cups sweetened flaked coconut
- 2 tablespoons all purpose flour
- 1/4 teaspoon baking soda
- 1 - frozen 9" deep dish pie crust, thawed
How To Make mom-mom bessie's molasses coconut pie
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Step 1Heat oven to 350 degrees F.
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Step 2In a large bowl, combine the molasses, corn syrup, brown sugar, eggs, milk, sour cream, coconut, flour and baking soda. Mix well.
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Step 3Pour into the thawed pie crust.
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Step 4Bake for 45-55 minutes or until pie filling seems to be "set" in the middle when shaken. -
Step 5Remove from oven and cool. Can be served warm or room temperature. Garnish with confectioner's sugar or whipped cream, if desired.
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Step 6PERSONAL 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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