Molasses Pie Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. Stir in coconut. Pour into crust; 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.

Steps:

• In a large bowl, cream butter until light and fluffy. Gradually add sugar, and beat well. Beat in the eggs. Add flour, buttermilk, and vanilla; beat until smooth
• Pour filling into pie shell, and bake at 400 degrees F (205 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C); bake for an additional 45 minutes, or until set.
• Cool at room temperature, then chill. When serving, drizzle individual servings of pie with molasses for that unbeatable combination of flavors!

Steps:

• Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Set aside. , In a large bowl, beat the eggs, sugar, cinnamon, salt, ginger and nutmeg. Beat in pumpkin and molasses; gradually add milk. Pour into crust. Cover edges loosely with foil. , Bake at 425° for 10 minutes. Remove foil. Reduce heat 350°; bake 28-32 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours. Chill until ready to serve. Serve with whipped topping. Refrigerate leftovers.

Steps:

• Place pie crusts in 9 inch pie pans. Chill the crusts approximately 1 hour before use.
• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl, stir together the baking soda and warm water. Mix in the molasses and stir until foamy. Transfer the mixture to the pie crusts.
• In a medium bowl, mix together flour, sugar and baking soda. Use a pastry blender to cut the butter into the flour mixture until very fine crumbs have formed. Sprinkle the crumbs over the molasses mixture in the pie crusts.
• Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 minutes, or until crust is lightly browned and the filling has set.

Steps:

• Mix the molasses, water, lemon juice and salt in a saucepan.
• Bring to a boil.
• Add the sliced apples and simmer until the apples are tender.
• remove the apples from the syrup.
• Melt the butter in a saucepan, and blend in the flour.
• Pour this into the hot syrup and simmer, stirring constantly until the syrup is smooth and thick.
• Fold the apples into the syrup.
• Preheat the oven to 425 degrees F.
• Make Pastry for 2 crust 9 inch pie by mixing shortening, salt, and flour with a fork until crumbly.
• Add 5 tablespoons water and mix well, adding more water if too dry.
• Form into a ball.
• Roll out half of it and line the pie pan, letting it hang over the edge about 1 inch.
• Fold the extra pastry over toward the middle and flute the edges with your fingers for a built up rim.
• Roll out the rest of the pastry, and cut into narrow strips for a lattice top.
• Spoon the apple syrup mixture into the pastry lined pan.
• Arrange 7 or 8 strips over the top.
• trim the ends, moisten, and press into the rim.
• Lay more strips over them.
• leaving a diamond shaped spaces, and trimming, moistening and pressing into the edge like the first ones.
• Bake the pie at 425 degrees for 30 minutes.

Steps:

• In a bowl, whisk the eggs, corn syrup, sugar, butter, molasses and vanilla until blended; stir in walnuts. Pour into pastry shell. Cover edges with foil., Bake at 350° for 25 minutes; remove foil. Bake 12-17 minutes longer or until top of pie is et and crust is golden brown. Cool on a wire rack. Refrigerate for 1-2 hours before cutting.

Steps:

• Mix the 4 first ingredients in a bowl(flour to butter). With a pastry cutter or 2 knives, add butter until you have a rough texture.
• In another bowl, mix baking soda and warm water. Add molasses, egg, cinnamon, nutmeg and ginger. Beat well.
• Spread 1/3 of the rough mixture (step 1) in the crust, then pour the second mixture of molasses (step 2). Put the remaining rough mixture (step 1) on the pie. Cook on the lowest rack of oven, at 350 F from 45 to 50 minutes or until a knife inserted in the middle comes out clean.

Steps:

• Preheat oven to 450 degrees F.
• Mix together pumpkin, milk, and eggs.
• Stir in sugar, spices and salt, beating until blended.
• Pour into pie shell.
• Bake in preheated oven 50-55 minutes, or until knife inserted comes out clean.
• Watch the crust, if it starts to get too dark, wrap foil around the edges to prevent burning.
• Cool completely.
• Garnish with whipped cream just before serving.

Steps:

• Preheat oven to 375 F degrees.
• Cookie: Cream butter, sugar and eggs until fluffy.
• Add molasses and milk.
• blend well.
• Mix in sifted dry ingredients.
• Chill for 2 hours in fridge.
• Drop by tbls.
• unto greased cookie sheet.
• Bake 10 minutes.
• Remove and cool on racks.
• Filling: Whip butter and sugar until fluffy.
• Slowly add milk/molasses and incorporate.
• Add spice and beat well.
• Use as filling between two cookies.

Steps:

• To make pastry: In a medium bowl, combine flour and salt.
• Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
• Sprinkle water over mixture and stir with a fork until dough comes together.
• Press into a 1/2-inch-thick disk; wrap in plastic wrap.
• Refrigerate 1 hour.
• On a lightly floured surface, roll pastry into a 12-inch round, 1/8-inch thick.
• Fold dough in half and fit into a 9-inch pie pan; press dough against bottom and sides of dish.
• Fold edge under and flute or crimp decoratively.
• Refrigerate pie shell.
• To make filling: Combine molasses, brown sugar, syrup, and butter in a medium saucepan over medium heat; cook until butter is melted and sugar is dissolved, about 4 minutes.
• Raise heat to high and boil 1 minute.
• Remove from heat and cool mixture to room temperature.
• Stir in eggs until blended, then stir in remaining filling ingredients.
• Heat oven to 350 degrees.
• Pour filling into pie shell.
• Bake 1 hour, or until filling is set.
• Cool completely on a wire rack.
• Serve with whipped cream or ice cream, if desired.