Ingredients

Scale

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)

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.