Shoofly Pie II

Shoofly Pie II

8
Karen Melson 0

"This version of the classic pie has delightful hints of nutmeg, ginger, cinnamon, and cloves."

Ingredients {{adjustedServings}} servings 418 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 76g
  • 25%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 450 degrees F (225 degrees C).
  2. To Make Crumb Filling: In a medium bowl, combine flour and brown sugar. Mix well, then cut in shortening until mixture is crumbly.
  3. 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.
  4. 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.
  5. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 minutes.
Tips & Tricks
Kentucky Pecan Pie

See how to make a rich, sweet, and gooey pecan pie.

Peanut Butter Cookie Pie

Allrecipes cook Kelly shares her Peanut Butter Cookie Pie recipe.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 8

  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
amydoll
11/8/2003

WoW! If I could give this ten stars I would. This is soo good. Better than any other Shoofly pie I've ever had. One of the best pies I've ever made. This will definitely be a regular for the holidays. I would suggest cutting back on the crumb mixture, I had a ton left over. Also, I sprinkled a cinnamon/clove mixture generously on top of the pie before I baked it. Thank you for sharing Karen, I love this recipe!

Ruth
6/19/2008

This is simply the BEST Shoo-fly pie. Don't look any further! I use butter instead of shortening in the crumb mixture.

Dave's wife
6/25/2009

The only thing I did not like about this recipe is the pie has a stronger than expected prominent taste of molassas. I reccomment cutting the amount of molassas down by 1/3. Otherwise I loved this recipe. Great texture, super easy to make, a real crowd pleaser.