Save on Pinterest

Mom-Mom Bessie’s Coconut Molasses Pie

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
  • Total Time
    Prep: 10 min. Bake: 55 min. + cooling
  • Makes
    8 servings


  • 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 (9 inches)
  • Whipped cream, optional


  • Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. Stir in coconut. Pour into crust; cover edges 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.
  • Nutrition Facts
    1 piece: 486 calories, 19g fat (10g saturated fat), 54mg cholesterol, 243mg sodium, 80g carbohydrate (66g sugars, 1g fiber), 5g protein.

    Recommended Video


    Click stars to rate
    Average Rating:
    • pammy54
      Jun 7, 2020

      My grandmother used to make the same sort of pie, but I don't remember the ingredients. To me, this sounded a lot like a pecan pie, and since I love pecans, I threw about 3/4 cup of them into the liquid mix. This pie was awesome! Now I know I can do it either way, but I always remember the whipped cream or ice cream!

    • HEXA
      May 21, 2020

      This is a great cake for a family of molasses lovers like mine. Quick and easy to make, with ingredients found in your pantry. And let’s not forget delicious! I served it with vanilla ice cream.

    • Douglas
      Apr 20, 2020

      The recipe was delicious. The only change I made was using light corn syrup instead of dark. Great molasses flavor--not overpowering.