This is an old coveted recipe handed down from many generations. The tangy molasses works delightfully coupled with the sweet coconut topping. A real winner!
1 cup packed light brown sugar
1 cup sour cream
1/2 cup dark corn syrup
1/2 cup dark molasses
2 large eggs, room temperature, lightly beaten
1/4 cup 2% milk
2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1-1/2 cups sweetened shredded coconut
1 frozen deep-dish pie crust (9 inches)
Whipped cream, optional
Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. Stir in coconut. Pour into crust; cover edges loosely with foil. Bake until center is set, 45-55 minutes. Remove foil; cool on a wire rack. If desired, serve with whipped cream.
1 cup packed light brown sugar
1 cup sour cream
1/2 cup dark corn syrup
1/2 cup dark molasses
2 large eggs, room temperature, lightly beaten
1/4 cup 2% milk
2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1-1/2 cups sweetened shredded coconut
1 frozen deep-dish pie crust (9 inches)
Whipped cream, optional
Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. Stir in coconut. Pour into crust; cover edges loosely with foil. Bake until center is set, 45-55 minutes. Remove foil; cool on a wire rack. If desired, serve with whipped cream.
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