1. Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish.
2. In a bowl, whisk molasses and sugar until smooth.
3. Beat in eggs one at a time. Stir in melted butter, vanilla, ginger, cinnamon, and salt.
4. Fold in shredded coconut.
5. Pour mixture into the unbaked pie crust.
6. Bake 45–55 minutes, until set and center jiggles slightly (a knife should come out mostly clean).
7. Let cool completely on a wire rack—this allows the filling to fully set. Chill 1–2 hours before slicing for best texture.

✨ Serve chilled or at room temperature with a dollop of whipped cream!

💡 Pro tips:
→ Use light or dark molasses for balanced flavor
→ Don’t overbake—the center should still have a slight jiggle when done

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 50 mins , Total Time : 2 hrs (includes cooling) , Servings : 8 slices , Calories : 280 per slice , Net Carbs: 40g , Fats: 11g , Protein: 4g