Best 2 Mom Mom Bessies Molasses Coconut Pie Recipes

Indulge in a taste of tradition with Mom-Mom Bessie's Molasses Coconut Pie, a classic dessert that combines the rich flavors of molasses and coconut in a flaky, buttery crust. This beloved recipe has been passed down through generations, promising a delightful treat that will satisfy your sweet cravings. Our collection includes variations of this timeless pie, offering unique twists on the original. Discover the delectable Mom-Mom Bessie's Molasses Coconut Pie with Whipped Cream, featuring a luscious whipped cream topping that elevates the pie's flavors. For a more decadent experience, try the Mom-Mom Bessie's Molasses Coconut Cream Pie, where a creamy coconut filling takes center stage. If you prefer a gluten-free option, the Mom-Mom Bessie's Gluten-Free Molasses Coconut Pie is a delightful alternative that maintains the pie's classic taste and texture. Whichever recipe you choose, you'll embark on a culinary journey that celebrates the charm and nostalgia of Mom-Mom Bessie's Molasses Coconut Pie.

Check out the recipes below so you can choose the best recipe for yourself!

MOM-MOM BESSIE'S MOLASSES COCONUT PIE

Mom-mom Bessie's Molasses Coconut Pie image

I've known 4, maybe 5 people in my life that were great home cooks. My husband's Mom-mom Bessie was one of them. This is my version of a recipe she had in her hand-written cookbook. The flavor combination of molasses and coconut is a Pennsylvania Dutch favorite. Comfort food at it's best!

Provided by Susan Bickta

Categories Pies

Time 1h5m

Number Of Ingredients 10

Ingredients

1/2 c dark molasses (i use brer rabbit)
1/2 c dark corn syrup (karo)
1 c light brown sugar
2 medium eggs
1/4 c whole milk
1 c sour cream
1 1/2 c sweetened flaked coconut
2 Tbsp all purpose flour
1/4 tsp baking soda
1 frozen 9" deep dish pie crust, thawed

Steps:

1. Heat oven to 350 degrees F.
2. In a large bowl, combine the molasses, corn syrup, brown sugar, eggs, milk, sour cream, coconut, flour and baking soda. Mix well.
3. Pour into the thawed pie crust.
4. Bake for 45-55 minutes or until pie filling seems to be "set" in the middle when shaken.
5. Remove from oven and cool. Can be served warm or room temperature. Garnish with confectioner's sugar or whipped cream, if desired.
6. PERSONAL NOTE: I found this recipe in a notebook that was handwritten by my husband's grandmother. His Aunt Shirley graciously assigned me the "guardian" of this family treasure. It has given me much inspiration in the kitchen through the years and reminds me of Mom-mom Bessie whenever I use it. It's my way of keeping her beside me when I cook.

MOM MOM BESSIE'S COCOA COOKIES

Mom Mom Bessie's Cocoa Cookies image

These were among the cookies that my husband's grandmother made for the holidays. I didn't get her recipe until I was given her handwritten cookbook containing her favorite recipes. The recipe was a little "vague" so I discovered the true recipe by trial and error. To me, these cookies taste like Christmas. If the dough isn't...

Provided by Susan Bickta

Categories Cookies

Time 55m

Number Of Ingredients 7

Ingredients

3/4 c margarine, softened
2 c brown sugar, firmly packed
3 large eggs, lightly beaten
2 tsp vanilla extract
4 c all purpose flour
4 tsp cocoa
1 tsp baking soda

Steps:

1. Heat oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.
2. In a large bowl, combine the margarine, brown sugar, eggs and vanilla. Beat by hand until well combined and mixture is light and fluffy.
3. In another large bowl, sift together the flour, cocoa and baking soda. Add to the margarine mixture.
4. Mix well until all flour is incorporated.
5. Drop by heaping teaspoonfuls onto prepared cookie sheet. Flatten slightly with fork dipped in flour if dough is stiff enough. Sprinkle with decorative sugar.
6. Bake for 12-14 minutes or until set and JUST starting to brown around bottom edges.
7. Transfer to wire rack. Cool completely and store in a tightly covered container.

Tips:

For a flaky crust, use a combination of all-purpose flour and butter. Be sure to keep the butter cold and work it into the flour quickly, using your fingers or a pastry blender.
Don't overmix the dough. Once the ingredients are just combined, stop mixing. Overmixing will make the crust tough.
Chill the dough for at least 30 minutes before rolling it out. This will help to prevent the crust from shrinking in the oven.
When rolling out the dough, use a light touch. Don't press down too hard, or the crust will be tough.
Trim the edges of the dough to create a clean, even crust.
To prevent the crust from bubbling up, prick it with a fork before baking.
Bake the crust until it is golden brown and cooked through.
For the filling, use fresh ingredients whenever possible. This will give your pie the best flavor.
Be sure to drain the pineapple well before adding it to the filling. This will prevent the pie from being too watery.
Cook the filling until it is thick and bubbly. This will help to prevent the pie from being runny.
Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.

Conclusion:

With its flaky crust and sweet, creamy filling, this Mom-Mom Bessie's Molasses Coconut Pie is sure to be a hit with your family and friends. Follow these tips to make the best pie possible.