Shoofly Pie Recipe

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Shoofly pie is a sweet treat that will bring a smile to your face. This old-fashioned dessert is easy to make and packed with flavor. You can whip up this tasty pie in just over an hour, and it serves 8 people.

The pie’s filling is made with molasses and brown sugar, giving it a rich taste. A crumbly topping adds texture and extra sweetness. Get ready to enjoy a slice of comfort food that’s been loved for generations.

Exact Ingredients List

Here’s everything you’ll need to make this yummy shoofly pie:

For the crust:

• 1 ready-made pie dough
• All-purpose flour for rolling

For the filling:

• 1/2 cup packed brown sugar
• 1/2 cup molasses
• 1 large egg, room temperature
• 1 1/2 teaspoons all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup boiling water
• 1 large egg yolk, slightly beaten

For the topping:

• 1 1/2 cups all-purpose flour
• 3/4 cup packed brown sugar
• 3/4 teaspoon baking soda
• 1 pinch salt
• 6 tablespoons cold butter, cubed

You’ll also need a 9-inch deep-dish pie plate and some aluminum foil. Don’t forget pie weights, uncooked rice, or dried beans for blind baking the crust.

This recipe makes 8 servings. Each slice has about 540 calories. It takes about 20 minutes to prep and 1 hour 5 minutes to cook.

Instructions

Start by preparing the pie crust. Dust your work surface with flour and roll out the dough to fit a 9-inch deep-dish pie plate. Carefully place the dough in the plate, trim the edges, and chill for 30 minutes.

Next, make the filling. In a large bowl, mix brown sugar, molasses, egg, flour, and baking soda. Slowly add boiling water while stirring. Let the mixture cool completely.

Preheat your oven to 425°F. Line the chilled crust with foil and add pie weights. Bake for 15 minutes on the lower rack. Remove weights and foil, brush with beaten egg yolk, and bake 5 more minutes. Cool the crust on a wire rack.

Lower the oven temperature to 350°F. For the topping, whisk flour, brown sugar, baking soda, and salt in a bowl. Cut in cold butter cubes until crumbly.

Pour the cooled filling into the crust and sprinkle with crumble topping. Cover with foil and bake for 45-50 minutes until set and golden. Let the pie cool on a wire rack for about 2 hours before slicing.

Your shoofly pie is now ready to enjoy! The molasses and brown sugar create a rich, sweet flavor that’s perfect for dessert or a special treat.

Possible Substitutes List

You can make some easy swaps in this shoofly pie recipe. For the crust, try a graham cracker or cookie crust instead of pastry. Don’t have molasses? Use dark corn syrup or maple syrup.

Replace brown sugar with coconut sugar for a different flavor. For a dairy-free version, use coconut oil instead of butter in the topping.

Here’s a quick list of substitutes:

• Crust: Graham cracker or cookie crust
• Molasses: Dark corn syrup or maple syrup
• Brown sugar: Coconut sugar
• Butter: Coconut oil

You can also add some spices to change up the taste. Try a pinch of cinnamon, nutmeg, or ginger in the filling. This will give your pie a warm, cozy flavor.

Remember, these swaps may change the texture and taste a bit. But they’ll still give you a yummy shoofly pie to enjoy!

How To Make It Diabetes-Friendly

To make this shoofly pie more diabetes-friendly, you can try a few simple swaps. Use whole wheat flour instead of all-purpose flour for the crust and topping. This adds more fiber and nutrients.

Replace the brown sugar with a sugar substitute like stevia or monk fruit sweetener. These options have zero calories and won’t spike blood sugar.

For the molasses, use a sugar-free maple-flavored syrup. It gives a similar taste without the added sugars. You can also cut the amount in half to reduce carbs further.

Try these ingredient substitutions:

• 1 cup whole wheat flour for the crust
• 1/4 cup stevia for the brown sugar in filling
• 1/4 cup sugar-free maple syrup for the molasses
• 1 cup whole wheat flour for the topping
• 1/3 cup monk fruit sweetener for brown sugar in topping

When preparing the pie, follow the same steps as the original recipe. The baking time and temperature remain the same.

Remember to check with your doctor or dietitian before making major changes to your diet. They can offer personalized advice for managing diabetes through food choices.

Tips, Tricks & Storing

For the best shoofly pie, use dark molasses for a richer flavor. Make sure your ingredients are at room temperature before mixing. This helps everything blend smoothly.

When making the crust, keep your butter cold. This creates a flakier texture. Use a pastry cutter or two forks to mix the topping until it looks like coarse crumbs.

Let the pie cool completely before slicing. This helps the filling set properly. You can speed up cooling by placing it in the fridge for an hour after it reaches room temperature.

Store your shoofly pie at room temperature for up to 2 days. Cover it with plastic wrap or aluminum foil. For longer storage, keep it in the fridge for up to 5 days.

To freeze, wrap the cooled pie tightly in plastic wrap and then aluminum foil. It will keep for up to 3 months. Thaw overnight in the fridge before serving.

Reheat individual slices in the microwave for 15-20 seconds. For a whole pie, warm it in a 300°F oven for about 15 minutes.

Serve your shoofly pie with a dollop of whipped cream or a scoop of vanilla ice cream for extra yumminess!