Best Shoofly Pie Recipes

TRADITIONAL SHOOFLY PIE

Steps:

• Place pie crusts in 9 inch pie pans. Chill the crusts approximately 1 hour before use.
• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl, stir together the baking soda and warm water. Mix in the molasses and stir until foamy. Transfer the mixture to the pie crusts.
• In a medium bowl, mix together flour, sugar and baking soda. Use a pastry blender to cut the butter into the flour mixture until very fine crumbs have formed. Sprinkle the crumbs over the molasses mixture in the pie crusts.
• Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 minutes, or until crust is lightly browned and the filling has set.

SHOOFLY PIE

Steps:

• On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes., Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°., In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil., Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.

PENNSYLVANIA DUTCH SHOOFLY PIE

Steps:

• Preheat oven to 425 degrees F.
• Mix flour, brown sugar and shortening into crumbs with fingers, fork or pastry blender. Reserve 1/2 cup of crumbs for the top of the pie. To remaining crumbs, blend in the molasses, egg, and 3/4 cup hot water. Mix the baking soda with remaining 1/4 cup hot water and promptly add to mixture. Pour into unbaked pie shell and bake for 15 minutes. Top the pie with the reserved crumbs and reduce oven temperature to 350 degrees F. and bake for an additional 40 minutes.
• The pie can be served at room temperature or chilled.
• In a large bowl, mix together flour and salt. Cut in shortening until well incorporated. Add remaining ingredients and mix until well blended. Let rest a few minutes, then divide dough into 4 portions. Roll a dough disc out on a lightly floured surface and press into a 9-inch pie plate. Individually tightly cover and freeze remaining 3 portions of dough.

WET-BOTTOM SHOOFLY PIE

Steps:

• To Make Crumbs: In a medium bowl, combine flour, brown sugar and shortening. Cut ingredients together with a pastry cutter or rub with fingers until dough forms fine crumbs. Set aside.
• Preheat oven to 375 degrees F (190 degrees C).
• To Make Filling: In a medium bowl, dissolve the baking soda in the boiling water. Stir in corn syrup, molasses, salt and egg being sure to stir well. Pour 1/3 of mixture into unbaked pie crust. Sprinkle 1/3 of the crumbs over mixture. Continue this process until crumb mixture and liquid mixture have been used up.
• Bake in preheated oven for 10 minutes, then lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes.

PENNSYLVANIA DUTCH SHOOFLY PIE

Steps:

• Roll out dough on a lightly floured work surface to 1/8 inch thick. Fit dough into a 9-inch pie plate. Trim edges to leave a 1-inch overhang; fold edges under, and crimp with your fingers. Freeze pie shell 30 minutes or overnight.
• Preheat oven to 325 degrees. Whisk together flour, brown sugar, cinnamon, nutmeg, and 1/4 teaspoon salt in a medium bowl. Add butter, and work mixture through your fingers until it forms fine crumbs; set crumb topping aside.
• Stir together boiling water, molasses, and corn syrup in a medium bowl. Whisk in baking soda, egg, and a pinch of salt. Pour molasses mixture into prepared pie shell. Scatter crumb topping over filling. Place pie on a rimmed baking sheet. Bake until filling is set and topping is deep golden brown, about 50 minutes. Let cool on a wire rack 30 minutes.

COFFEE-MOLASSES SHOOFLY PIE

Steps:

• For crust:
• Blend flour, sugar, and salt in processor 5 seconds. Add shortening and butter. Using on/off turns, blend until coarse meal forms. Add 3 tablespoons ice water; blend briefly. Add more ice water, 1 teaspoon at a time, and blend, using on/off turns, until moist clumps form. Gather dough together; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
• Preheat oven to 400°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 3/4 inch. Fold overhang under and crimp edge decoratively. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and beans. Bake crust until beginning to color, pressing with back of fork if crust bubbles, about 10 minutes longer. Remove from oven; brush crust with some of egg white to seal. Reduce oven temperature to 350°F.
• Meanwhile, prepare filling:
• Mix flour and brown sugar in medium bowl. Add butter; cut in with back of fork until blended and even-size crumbs form. Combine 1 cup hot water and espresso powder in another medium bowl. Add baking soda. Whisk in corn syrup, molasses, vanilla, salt, and cinnamon.
• Sprinkle crumb mixture over hot crust. Pour in molasses mixture. Bake pie until filling is set in center, about 35 minutes. Transfer pie to rack; cool completely.
• Sift powdered sugar over pie. Cut into wedges and serve with ice cream.

CHOCOLATE SHOOFLY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix together flour and brown sugar. Cut in shortening until mixture resembles coarse crumbs. Set aside 1 cup of this mixture for topping the pie.
• In a large bowl, combine egg, molasses, cold water, and remaining crumb mixture. Mix thoroughly. Dissolve baking soda in boiling water and add to molasses mixture. Mix well.
• Spread chocolate chips across bottom of pastry-lined pie pan. Pour filling over chocolate chips. Sprinkle reserved crumb mixture over top.
• Bake in preheated oven for 45 to 55 minutes, until filling is set.

SHOOFLY PIE WHOOPIE PIES

Steps:

• 1. For Cookie Part: Beat shortening fluffy. Add sugar & beat. Add eggs & vanilla beat. Add molasses & beat. Sift all dry together & slowly adding a bit at a time beat dry into shortening batter. Chill dough
• 2. Roll dough into balls the size of walnuts. Dip in an egg wash of 1 egg beaten with 1 tablespoon of water. Dip every other dough ball into the crumb topping that I will give directions for later in the recipe.Place cookie balls on sheet with egg washed & dipped sides facing up.
• 3. Bake at 350 degrees for 10 to 12 minutes until puffed up & lightly brown ! Remove from sheets & let cool completely before filling
• 4. To make Shoofly Pie Goo : Mix the flour, brown sugar, shortening & salt together cutting it in for a crumb mixture , use a fork or pastry cutter. Remove 3/4 Cup & set this aside for your crumb topping to dip the cookie dough balls. Now take remaining crumbs mix & put into a deep saucepan, add the one egg beaten, the molasses & vanilla. Dissolve the baking soda in the hot water. Stir into the mixture in the saucepan. Whisk & cook over medium heat whisking the entire time. This will look like foamy coffee, keep stirring, MAGIC HAPPENS & SUDDENLY you will have a nice thick bubbly molasses goo ! Stir until all is thick & no longer watery. Remove from heat & chill. This will be the gooey bottom in the center of your whoopie pies.
• 5. White Fluffy Filling : Cream egg whites, vanilla, flour,salt, milk & 2 cups of the powdered sugar. Beat well. Add 2 cups more of the powdered sugar & the shortening & beat until fluffy. If you want this a little stiffer add more powdered sugar. If it gets to stiff just add a little more milk. This never fails & everyone likes their filling a different texture. In Whoopie Pies there is NO WRONG ! Play with it until you get it the way you like! Chill
• 6. Now take a cookie half that does not have crumbs, this is the bottom half of your whoopie pie. Smear about 1 & 1/2 to 2 teaspoons of the goo on the flat side of the cookie. Now take the cookie half that has crumbs ( this will be the top half of your whoopie pies.) Smear the flat side with a dollop of the Fluffy white filling. Place the Whoopie Pie halves together. You now have one big fat DELICIOUS Shoofly Whoopie Pie! Continue until all are filled. Store in an airtight container with wax paper between the layers. Refrigerate or freeze. Thaw before serving ! This makes about 44 Whoopie Pies! ENJOY this is my very own recipe . Check it out on my Recipe Blog at : http://recipesforjudysfoodies.blogspot.com/

CHOCOLATE SHOOFLY PIE

Steps:

• In a small bowl, stir together water, chocolate syrup and 1/4 teaspoon baking soda; set aside. In a large bowl, blend flour, sugar, butter and remaining baking soda; reserve 1 cup for topping. , Place pie crust on a baking sheet. Pour 1 cup of chocolate syrup mixture into shell; gently combine rest of chocolate syrup mixture with remaining crumb mixture and add to pie crust. Sprinkle reserved crumbs on top. , Bake at 375° for 50-60 minutes or until a toothpick comes out clean.

SHOOFLY CHOCOLATE PIE

Steps:

• Roll out dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Trim to 1/2 in. beyond rim of plate; flute edges. Sprinkle chocolate chips into crust; set aside., In a large bowl, combine flour and brown sugar; cut in shortening until crumbly. Set aside 1 cup for topping. Add the baking soda, water, egg and molasses to remaining crumb mixture and mix well. Pour over chips. Sprinkle with reserved crumb mixture., Bake at 350° until a knife inserted in the center comes out clean, 45-55 minutes. Let stand on a wire rack for 15 minutes before cutting. Serve warm.

SHOOFLY PIE

Steps:

• Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
• Preheat oven to 375 degrees. On a floured work surface, roll out dough to a 12-inch round with a floured rolling pin. Place in a 9-inch pie plate, trim excess, and crimp edges. Make topping and filling: In clean bowl of processor, pulse flour, butter, and brown sugar until combined. In a bowl, combine baking soda with boiling water and whisk to dissolve. Whisk in molasses, then egg until combined.
• Fill crust with molasses mixture, then sprinkle crumb mixture evenly over top (some will sink into filling). Place pie on a rimmed baking sheet and bake until set in middle, 45 to 55 minutes. Let cool 1 hour. Serve warm or at room temperature.

SHOOFLY PIE V

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, dissolve the soda in the molasses and stir until it foams. Sir in the boiling water and pinch of salt. In a separate bowl, mix the flour, cinnamon, brown sugar and butter into crumbs.
• Pour 1/3 of the molasses mixture into the unbaked crust. Sprinkle 1/3 of the crumbs over the molasses mixture and continue alternating layers, finishing with the crumbs on top.
• Bake in preheated oven for 30 minutes, or until the crumbs and crust are golden.

DRY-BOTTOM SHOOFLY PIE

Steps:

• 1. Preheat oven to 400F.
• 2. mix flour, brown sugar and shortening with a pastry knife until crumbly. Reserve 2/3 cup for topping. Spoon rest into the unbaked piecrust.
• 3. Mix baking soda in hot water. Add egg and molasses and stir well. Pour over crumbs in piecrust. Sprinkle reserved crumbs on top.
• 4. Bake at 400F. for 10 minutes. Reduce heat to 350F and bake another 30 minutes, or until knife inserted in center comes out clean. Let cool on wire rack before slicing.

COFFEE SHOOFLY PIE

Steps:

• preheat oven to 350.
• in a large bowl mix flour and sugar.
• cut in butter until blended and crumbly.
• mix expresso with hot water in a medium bowl.
• add in baking soda, corn syrup, vanilla, salt, cinnamon.
• pour crumb mixture into crust.
• pour in liquid mixture, bake 35 minutes until set in center.
• cool on wire rack.
• sprinkle with powdered sugar.

SHOOFLY PIE II

Steps:

• Preheat oven to 450 degrees F (225 degrees C).
• To Make Crumb Filling: In a medium bowl, combine flour and brown sugar. Mix well, then cut in shortening until mixture is crumbly.
• To Make Molasses Filling: In a medium bowl, combine baking soda, nutmeg, ginger, cinnamon, cloves, and salt. Mix well, then stir in molasses. Pour in hot water and mix until smooth.
• Sprinkle a layer of crumb filling into pastry shell. Cover with a layer of molasses filling. Alternate layers of crumb and molasses fillings, ending with crumb filling on top.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 minutes.

SHOOFLY PIE I

Steps:

• In a small bowl, mix flour, brown sugar, and butter or margarine together until it resembles course corn meal. Measure out 1/2 cup, and set aside for topping.
• In a separate bowl, beat the egg. Mix in molasses and cold water. Add crumb mixture, and stir thoroughly. Stir baking soda into hot water, and then add to the molasses mixture. Mix well. Pour filling into pie crust, and evenly sprinkle the reserved topping on top.
• Bake at 375 degrees F (190 degrees C) for 35 minutes.

SHOOFLY PIE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together white sugar, brown sugar, cornmeal and flour. Mix in butter, eggs, vanilla and vinegar. Pour mixture into unbaked pie shell.
• Bake for 40 to 45 minutes in the preheated oven.

SHOOFLY PIE

Steps:

• For the pie: Preheat the oven to 350 degrees F. Unroll the pie dough and fit into a 9-inch glass pie plate. Trim the edges if necessary and crimp. Place on a baking sheet.
• Combine the molasses, flour and egg in a bowl. Dissolve the baking soda in the hot water and stir into the molasses. Pour the filling into the pie crust.
• For the topping: Mix together the flour, brown sugar and granulated sugar. Rub the butter into the flour until crumbly; the mixture will be like sand. Sprinkle over the pie filling. Bake until the filling is set and the edges of the crust are browned, about 50 minutes. Let cool completely or up to overnight before cutting. Serve with whipped cream, if desired. Store loosely covered at room temperature.

MOM'S SHOOFLY PIE

Steps:

• Pour boiling water over soda,in a bowl.
• Stir in molasses.
• Mix crumbs.
• Mix half of crumbs into filling and pour into pie shells.
• Sprinkle rest of crumbs over the two pies.
• Bake at 350F degrees for 30-40 minutes.

SHOOFLY PIE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together flour, 2/3 cup brown sugar, and salt. Cut in butter or margarine until mixture resembles rice. Reserve 3 tablespoons of mixture for sprinkling top of pie.
• In a separate bowl, mix together hot water, molasses, dark brown sugar, and baking soda. Stir molasses mixture into remaining crumb mixture. Pour into pastry shell. Sprinkle with reserved crumb mixture.
• Bake in preheated oven for 35 to 40 minutes, until top springs back when pressed. Cool on a wire rack.