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Coconut Molasses Custard Pie

Coconut Molasses Custard Pie
By Pat Lawson on Tuesday, January 14, 2014 at 8:22pm

2 unbaked 9″ pie shells
1/2 c. light brown sugar
1/2 c. granulated sugar
2 T. flour
2 eggs, slightly beaten
1/4 t. baking soda
1/2 c. sweet milk
1 c. molasses (old-fashioned barrel molasses or table molasses–not strong, black baking molasses
1 c. sour cream
1 c. coconut

In a large bowl combine the sugar and flour. Add the beaten eggs. In a separate bowl mix the soda and the milk until the soda is dissolved. Add the milk mixture to the flour and eggs and blend well. Then add the molasses, sour cream, and coconut. Blend well and pour into 2 unbaked 9″ pie shells. Bake in a preheated 450? F. oven for 10 minutes. Reduce the heat to 350? and bake 30 minutes longer.
This recipe is recommended when you want 1 pie for serving and 1 for freezing. It reheats well in a microwave oven.
Makes 2 (9″) pies

Coconut Molasses Custard Pie was last modified: by

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