In this classic American dessert, some crumb topping sinks as the pie bakes, making a cakelike layer between the molasses custard on the bottom and the sugary topping. Serve with a dollop of lightly sweetened whipped cream.
This recipe intrigued me. I remember having shoofly pie at an Amish restaurant in southern Missouri and wanted to replicate the pie at home. I tried this recipe and though it came out as it should... not sure if I would make it again. The pie separates in the oven into two distinct layers... a spongy cake-like top layer and a bottom gooey molasses bottom layer about 1/4 inch thick. The flavor seemed better the next day after cooling in the fridge. Has anyone else tried this pie?