Mom Mom Bessies Coconut Molasses Pie Recipes

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.

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.

Steps:

• In a large bowl, combine first three ingredients until smooth. Fold in pineapple, coconut and nuts. Divide and pour mixture into prepared crusts. Refrigerate, covered, until firm, at least 4 hours. If desired, serve with additional whipped topping and cherries.