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Shoofly Pie

Recipe photo courtesy of Roland Bello

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.

Source: Everyday Food, June 2010
Total Time Prep Servings

Ingredients

For the Crust

For the Topping and Filling

Directions

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  • JamieKC
    25 DEC, 2010
    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?
    Reply

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