(American Pennsylvania Dutch molasses tart)
There are both "wet-bottom" and cakelike "dry bottom" versions of shoofly pie. The main recipe here is for the more popular wet-bottom pie. A recipe for the dry version is in the variations.
6 to 8 servings
- Unbaked single pie crust -- 1
- Flour -- 1 cup
- Brown sugar -- 2/3 cup
- Butter, softened -- 3 tablespoons
- Molasses -- 1 cup
- Egg, beaten -- 1
- Baking soda -- 1 teaspoon
- Boiling water -- 3/4 cup
- Preheat oven to 400°F. In a bowl, stir together the flour, brown sugar and butter until evenly mixed and crumbly.
- Whisk together the molasses, egg and baking soda. Then beat in the boiling water until smooth.
- Stir half the flour-sugar-butter mixture into the molasses mixture and pour into the prepared pie crust. Sprinkle the rest of the flour-sugar-butter mixture evenly over the top of the filling.
- Set in the oven and bake for 10 minutes. Reduce heat to 350°F and bake for another 20 to 30 minutes, or until the center of the pie is set and the edges are puffy.
- Cool completely before serving. Goes well with a dollop of whipped cream and hot coffee.
Shoofly Pie Variations
- Dry-Bottom Shoofly Pie Recipe: Makes a more cake-like filling. Work together 1 1/2 cups flour, 1/2 cup brown sugar, 1 teaspoon baking powder and 3 tablespoons butter until smooth and crumbly. Stir together 1/2 cup molasses, 1/2 cup boiling water and 1 teaspoon baking soda. Stir the liquid mixture into the dry mixture until smooth, then pour into a prepared pie crust. Bake at 350°F for about 40 minutes.
- Chocolate Shoofly Pie: Add 1/2 cup of chocolate chips to the bottom of the pie shell before you pour the filling in. Or top a baked pie with chocolate icing or ganache after it has fully cooled.
- Some pie makers like to add a pinch or two of ground cinnamon and maybe some nutmeg to the flour-sugar-butter mixture.