Coconut Molasses Pie – Rich, Southern-Inspired Dessert

A Time-Honored Pie with Deep Roots and Irresistible Taste

If you’re craving a dessert that’s rich, nostalgic, and full of bold flavor, this Coconut Molasses Pie is a must-bake. Inspired by traditional Southern and Mid-Atlantic baking, this pie pairs the sweet chew of coconut with the dark, earthy depth of molasses—all wrapped in a flaky, golden crust.

This dessert is more than just a treat—it’s a tribute to family gatherings, heritage recipes, and the kind of comforting, old-fashioned flavor that modern pies often miss. It’s warm, sticky, gooey, and absolutely unforgettable.

---

🌟 Why You’ll Love This Pie

• Unique flavor: Molasses adds bold caramelized sweetness with a hint of spice.
• Coconut lovers’ dream: Shredded coconut adds texture and depth.
• Perfect for holidays and potlucks: A show-stopper with old-school appeal.
• Easy to make: Simple pantry ingredients, minimal prep.
• Customizable: Add nuts, spices, or whipped cream for your own spin.

---

🛒 Ingredients You’ll Need

For the Filling:

• ¾ cup unsulfured molasses (not blackstrap)
• ½ cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ½ cup unsalted butter, melted and slightly cooled
• 1 cup sweetened shredded coconut
• ¼ tsp salt

For the Crust:

• 1 9-inch pie crust, unbaked (store-bought or homemade)

---

👨‍🍳 Step-by-Step Instructions

1. Preheat and Prep

Preheat oven to 350°F (175°C). Roll out your pie crust and press it into a 9-inch pie pan. Crimp the edges and place in the fridge while preparing the filling.

2. Make the Filling

In a large bowl, whisk together molasses, brown sugar, eggs, vanilla, cinnamon, and salt. Slowly add the melted butter while whisking, then fold in the shredded coconut.

3. Assemble the Pie

Pour the filling into the prepared crust. Smooth the top with a spatula. If desired, sprinkle a bit of extra coconut or chopped pecans on top.

4. Bake

Place the pie on a baking sheet and bake for 45–50 minutes, or until the center is set and slightly puffed. The top should be golden and caramelized.

5. Cool and Serve

Let cool completely before slicing. Serve as-is or with a dollop of whipped cream or vanilla ice cream.

---

🥧 Serving Suggestions

• With whipped cream or meringue
• Drizzled with warm caramel or a dash of sea salt
• Paired with a cup of dark roast coffee
• Served slightly warm with ice cream
• At Thanksgiving or heritage dinners

---

🔁 Flavor Variations

• Add chopped pecans or walnuts for crunch
• Spice it up: Add cloves, nutmeg, or ginger
• Use dark corn syrup + molasses for a milder flavor
• Try coconut extract for a more intense coconut boost
• Add citrus zest (orange or lemon) for a bright note

---

📦 Storage Tips

• Fridge: Store covered up to 4–5 days
• Freezer: Wrap tightly and freeze up to 2 months
• Reheat: Warm slices gently in microwave or oven

---

📊 Nutritional Info (Per Slice Approx.)

• Calories: 390
• Fat: 22g
• Sugar: 30g
• Protein: 4g
• Carbs: 42g

---

🧠 Expert Tips

• Use a pie shield or foil on the crust edges to prevent overbrowning
• Let it cool completely to help it set before slicing
• Don’t overbake—center should still jiggle slightly when removed
• Use high-quality molasses for best flavor
• Pair it with something creamy to balance the richness

---

❓ FAQs

Q: Can I use blackstrap molasses?
It’s not recommended—blackstrap is too bitter. Use mild or unsulfured molasses.

Q: Can I use unsweetened coconut?
Yes, but add 2 extra tbsp of sugar to balance it out.

Q: What type of pie crust works best?
A buttery, flaky pie crust (homemade or store-bought) works best.

Q: Is this like shoofly pie?
Yes, it shares the molasses base, but the coconut adds a unique twist.

Q: Can I make this ahead of time?
Definitely—this pie tastes even better the next day.

---

✅ Conclusion: A Slice of Tradition with a Sweet, Sticky Twist

Coconut Molasses Pie is a dessert with deep roots and unforgettable flavor. It’s a testament to simple ingredients, nostalgic baking, and the kind of soul-warming food that tells a story. Whether you’re honoring a family recipe or creating a new tradition of your own, this pie is sure to impress and satisfy.

Print