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
Test Kitchen tip
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, 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 (9 inches)
- Whipped cream, optional
Directions
- Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. Stir in coconut. Pour into crust; 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.
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