6-8 servings

Molasses Cream Pie


1 envelope plain gelatin
2 ½ cups milk
¼ cup flour
1/8 teaspoon salt
2/3 cup molasses
3 eggs, separated
1 baked 9-inch pie shell
6 tablespoons sugar
¼ cup shredded coconut
Lemon or vanilla extract


Soak gelatin in ¼ cup milk.

Scald remaining 2 ¼ cups milk in top of double boiler.

Beat together flour, salt, and molasses. Add to scalded milk and cook until slightly thickened, about 10 minutes.

Beat egg yolks. Add a little of the hot mixture to the eggs and stir. Pour egg yolks into double boiler and cook, stirring constantly, until thickened, about 3 minutes.

Add softened gelatin and stir until dissolved. Chill until mixture begins to set.

Pour into cold baked pastry shell and top with meringue made by beating salted egg whites until stiff but not dry, beating in sugar 1 tablespoon at a time. Flavor meringue with extract. Sprinkle meringue-topped pie with coconut.

Bake at 375 degrees for about 10 minutes until browned. Chill thoroughly before serving.