Shoofly Pie

Cassie *


I made this delicious pie for my of her very favorites...when I was a kid, we used to go to the nearest "Dutch Pantry Restaurant" just for the Shoofly Pie...

This is a wet bottom, not the cake type...reminds me a lot of pecan pie without the pecans...

I usually always make my own crust, but had a store bought to use up...this pie is much better with a homemade ...I actually removed the crust on this pie, as I don't like how dark store bought gets, so this one looks more like a!

This pie is wonderful with a scoop of vanilla ice cream...Yum!!

pinch tips: How to Fold Ingredients



6 - 8


10 Min


30 Min




1 c
plus 1 tablespoon - all purpose flour
1/2 c
packed, light brown sugar
1/4 c
cold shortening, crumbled
1 c
boiling water
1 tsp
baking soda
2/3 c
light, corn syrup
1/3 c
dark molasses
1 - 9
inch, unbaked pie crust

Directions Step-By-Step

Preheat oven to 375 degrees F.

In a bowl, combine flour, brown sugar and shortening. Using fingertips or pastry blender, rub or combine these ingredients together until the shortening resembles small crumbs. Set aside.
In another bowl, dissolve the baking soda in the boiling water. Add the corn syrup and molasses. Stir to blend.
Pour filling into the shell and sprinkle the crumb mixture over the top.
Bake in the middle of the oven for 10 minutes. Reduce the heat to 350 degrees F and bake for 25 minutes more. The filling should be set, but still quiver when the pan is tapped. Do not over bake.

About this Recipe

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy