Molasses Pie
intro
A rich, warmly spiced old-fashioned pie with a gooey molasses custard filling and flaky crust, a cozy staple of traditional American fall baking.
Ingredients
Steps
Prep crust and preheat oven
Preheat your oven to 190°C (375°F). Press the 240g 9-inch unbaked all-butter pie crust into a standard 23cm (9-inch) glass pie dish, crimping the edges decoratively. Prick the bottom of the crust all over with a fork 10-12 times to prevent bubbling, then line with parchment paper and fill with 400g (2 cups) of ceramic pie weights or dried beans. Blind bake for 10 minutes, then remove weights and parchment, and set the partially baked crust aside.
Whisk dry filling ingredients
In a 1.5L medium ceramic mixing bowl, combine 16g (2 tablespoons) all-purpose flour, 50g packed light brown sugar, 2g ground cinnamon, 1g ground ginger, and 1g fine sea salt. Whisk vigorously for 30 seconds until fully blended, breaking up any small lumps of brown sugar so no clumps remain.
Blend wet filling ingredients
In a 3L large glass mixing bowl, whisk 3 room-temperature large eggs until smooth and pale yellow, about 1 minute. Add 240ml (1 cup) unsulphured light molasses, 57g cooled melted unsalted butter, 120ml whole milk, 5ml pure vanilla extract, and 5ml apple cider vinegar. Whisk for 1 full minute until the mixture is uniformly deep amber-brown and completely smooth, with no streaks of unincorporated egg visible.
Combine full filling mixture
Gradually whisk the dry ingredient mixture into the wet molasses mixture, adding 1/3 of the dry mix at a time and whisking constantly between additions to avoid lumps. Once fully combined, let the filling rest for 5 minutes at room temperature to allow trapped air bubbles to rise to the surface, then skim off any thin light brown foam with a small spoon to prevent a bubbly, uneven top.
Bake the molasses pie
Place the partially blind-baked pie crust on a rimmed aluminum baking sheet to catch any potential spills. Pour the filling carefully into the warm crust, leaving a 3mm (1/8-inch) gap from the top of the crimped crust edge to prevent overflow during baking. Bake at 190°C (375°F) for 15 minutes, then reduce the oven temperature to 175°C (350°F) without opening the oven door fully, and bake for an additional 35-40 minutes. The pie is done when the outer 5cm (2-inch) ring of filling is fully set, but the central 5cm (2-inch) circle jiggles slightly like firm Jell-O when the baking sheet is nudged gently.
Cool fully before serving
Remove the baked pie from the oven and transfer it directly to a wire cooling rack set in a cool, draft-free spot. Let it cool completely at room temperature for 2 full hours, during which the soft jiggly center will set into a smooth, custardy texture. Do not slice the pie early, as the warm filling will be runny and fail to hold its shape if cut before fully cooled. Serve at room temperature, topped with lightly sweetened whipped cream if desired.
Tips
2.Avoid overbaking the pie: if the entire filling is firm when you remove it from the oven, it will turn rubbery and develop deep cracks as it cools. The soft jiggle in the center is normal and will set as the pie rests.
3.If your crimped crust edges start to darken faster than the filling cooks during the final 20 minutes of baking, wrap a thin strip of aluminum foil around the crust rim to shield it from direct heat and prevent burning.
OMG this molasses pie tastes exactly like my grandma used to make for our Sunday family dinners! I was so worried I’d never nail that deep, spiced, not-too-sweet flavor, but this recipe hit every single note. My kids loved it so much they asked for seconds before they even finished their first slice. 10/10 will be making this for our church potluck next month!
Really solid recipe! The only issue I had was my crust got a little too dark around the edges at the 45 minute bake mark – I ended up tenting it with foil for the last 25 minutes and it turned out great. The flavor is SO good, super rich and cozy, perfect for fall.
Made this for our post-Thanksgiving leftover spread and it was a total game changer. I’m usually a pecan pie stan but this molasses pie has converted me. Not cloyingly sweet, has that perfect warm molasses kick, and even my picky brother-in-law who hates “old people desserts” went back for a third slice. No notes, perfect as written.
I wanted to love this, but I found the molasses flavor a little too strong for my taste? I used full-flavor blackstrap molasses instead of the light kind the recipe calls for, oops. I bet it’d be perfect if I follow the ingredient list correctly next time, lesson learned!
Brought this to my office potluck last week and people were literally begging me for the recipe before they even finished half their slice! I added a tiny dash of extra ginger and a dollop of freshly whipped cream on top, and it was chef’s kiss. Don’t skip the cooling time, y’all – I tried to cut a slice early once and it was runny, patience pays off!
Made this with a gluten-free pie crust (my go-to almond flour one) and it turned out amazing! I was worried the filling would be too heavy for the GF crust but it held up perfectly. My only tiny note is I wish I’d added a pinch of salt to the filling to cut the sweetness a little more, but that’s just personal preference. Will make again!
Wait, I just put this in the oven and realized I forgot to add the melted butter to the filling? Wait no, no, wait no – no, I mixed it in as I was going, panic over! The filling smelled so good when I was mixing it I almost licked the bowl. Can’t wait to try it once it cools, the whole house smells like cozy fall heaven.
Quick question – can I make this a day ahead of time for Thanksgiving? We’re having 12 people over and I’m trying to get as much prep done as possible so I’m not stuck in the kitchen all day. Would it hold up in the fridge overnight? I’ve heard nothing but rave reviews about this recipe so I’m really excited to bake it for my family!
SO good. I’m not even a big pie guy but my girlfriend begged me to make this with her last weekend and I was blown away. The texture is perfectly silky, not grainy at all, and that deep molasses flavor pairs so well with a scoop of vanilla bean ice cream on top. We ate half the pie in one sitting, no shame.
I’ve been making molasses pie for 40 years and I tried this recipe on a whim, and I have to say the filling set way too firm for my liking. I think the ratio of eggs to molasses is a little off, it came out more like a custard than the gooey, soft filling I’m used to.
I made this for my weekly meal prep to have as a little sweet treat after dinner all week, and it’s held up so well! I cut it into individual slices and stored them in airtight containers, and they taste just as good on day 4 as they did fresh. Only thing is I wish the recipe noted how long it actually keeps for, I was guessing a little!
I grew up eating molasses pie every fall when we’d go visit my great-aunt in western Pennsylvania, and this recipe is spot on. The balance of cinnamon, ginger, and molasses is exactly how I remember it – no weird fancy add-ins, just simple, old-fashioned goodness. I served it with a little bourbon whipped cream for my book club and everyone raved. 10/10.
Made this in my tiny dorm oven! I was worried it wouldn’t turn out because my oven is super wonky and runs like 50 degrees cold, but I added 10 minutes to the bake time and it came out perfect. My roommates are losing their minds over how good it is, we already invited the whole floor down to have a slice.
Made this dairy free by swapping the melted butter for coconut oil, and it worked perfectly! You can barely taste the coconut, it just gives the filling that same rich, smooth texture that butter does. Would recommend this swap to anyone who can’t do dairy!
This has earned a permanent spot on our Sunday dinner rotation. We usually do apple or pecan pie for dessert, but this molasses pie is the perfect change of pace. It’s warm, cozy, and not so sweet that you feel sluggish after eating a slice. My 82 year old dad said it’s the best pie he’s had in 20 years, that’s the highest compliment you can get!
Made 3 of these for our local high school bake sale and they sold out in 15 minutes flat! People were coming back asking if I had more stashed in my car. The recipe is so straightforward even with medium difficulty, I didn’t have any issues with the filling setting or the crust burning. Total crowd pleaser.
This pie is SO good, I’ve already made it twice this month! Quick question – has anyone tried adding a little black pepper to the filling? I saw a molasses cookie recipe once that used black pepper to amp up the spice, and I’m curious if it would work here, I don’t want to mess up a good thing for next time!