Mom-Mom Bessie’s Coconut Molasses Pie


  • 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


  • 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.
  • Nutrition Facts

    1 piece: 486 calories, 19g fat (10g saturated fat), 54mg cholesterol, 243mg sodium, 80g carbohydrate (66g sugars, 1g fiber), 5g protein.

    Total Time
    Prep: 10 min. Bake: 55 min. + cooling

    8 servings

    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

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    Written by tasteofhome


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