Experiences with Shoofly Pie

Cafe Society
1

I’m interested in experimenting with Shoofly Pie, which is something I’ve never had before. I love making pies and I love the taste of molasses, so it seemed like a good idea. Since I have never eaten it or made it before, though, I’m interested in getting some input on it.

I was planning on using my standard flaky pie crust recipe. Will this work well with it? Do I need to worry about the crust getting soggy like it sometimes does with custard pies? What’s the desired consistency when it’s prepared? Are there any interesting varieties or recipes I should check out?

2

If the bottom is soggy when you cut it, just call it a “wet bottom” shoofly pie. Seems to be authentic that way. :smiley:

3

When I make pumpkin pie, I have the first ten minutes or so at a hotter temperature than the rest of the cooking time. That helps to cook the bottom of the crust more quickly, and preventing sogginess.

4

Well, one thing I’ve generally had good luck with when I’ve made pumpkin pies is brushing the bottom of the crust with beaten egg before pouring in the filling. That seems to form enough of a barrier that it doesn’t get soggy, so I’d been pondering doing the same with the Shoofly.

5

Shoo-fly pies! I grew up with them in Easton, Pennsylvania! I even have a family recipe for it. Molasses goodness.

And yes, they’re a wet-bottom pie.

They key is to bake the pie crust slightly before you put the ingredients in. I also put about an 1/8 inch layer of the flour/sugar mixture into the bottom of the crust.

You also have to take the above advice and bake for the first 10 minutes or so at a hotter temp than the final bake.

Good luck and IM me if you want my family’s recipe.

6

From what I understand, shoofly pie is just like pecan pie, only without the pecans.

As with any custard pie, I would cook the crust first, then fill and bake.

7

Here’s the recipe I make at work:

Shoofly Pie

5/8 cup molasses
1-1/4 tsp baking soda
1-1/4 cup boiling water
1-7/8 cups flour
1-1/4 cup brown sugar
7-1/2 ounces butter
1/3 tsp. cinnamon
pinch salt

With finger tips blend flour, brown sugar, cinnamon and softened butter into a crumbly streusel mixture. Place the mixture in an unbaked pie crust.

In a pan on the stove bring the water to a boil, remove from heat and stir in molasses. Then stir in baking soda, with the pinch of salt, noting that the mixture will foam up. Slowly pour over crumble mix in the pie shell, stirring with one hand to keep the filling evenly blended. The filling will be quite sloppy, so be careful as you place it in the oven. Bake just until set in the middle, at 350 degrees.

The warm texture of this pie is something like a soft brownie.