Best 9 Chocolate Shoo Fly Pie Recipes

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.

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.

CHOCOLATE SHOOFLY PIE

Steps:

• Preheat oven to 400 °F. Place a baking sheet in the oven to heat. Prepare the pie crust. Place in a pie dish and flute edges. Refrigerate crust until filling is ready. To make the crumble topping, whisk together the flour, brown sugar, cinnamon, ginger, and salt. Slowly pour in the melted butter, continuing to stir. The mixture will form a big clump, break this up with your fingers until the mixture has a sandy texture. In a medium bowl, whisk together the boiling water and molasses until smooth and well combined. Stir in the baking soda and egg, along with an additional small pinch of salt. Sprinkle the chopped chocolate (optional) along the bottom of the crust. Pour the molasses mixture into the crust and sprinkle half the crumb mixture on top of the pie. Place the rest of the crumb mixture in the freezer. Bake the pie for 15 minutes. After 15 minutes, remove the pie from the oven. Top with the remaining now chilled crumb mixture, sprinkling it evenly over the top of the pie. Return the pie to the oven, reduce the temperature to 350 °F, and bake an additional 20-25 minutes, until the pie is just set. Cool on a wire rack before slicing.

AUTHENTIC SHOO FLY PIE (STRAIGHT FROM LANCASTER CO.)

Steps:

• Dissolve baking soda in hot water and add molasses.
• Combine sugar and flour and rub in shortening to make crumbs.
• Pour 1/3 of the liquid into an unbaked crust.
• Add 1/3 of the crumb mixture.
• Continue alternating layers, ending with crumbs on top.
• Bake at 375 for approximately 35 minutes.

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.

MY GRANDMA'S SHOO-FLY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
• To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
• Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.

CHOCOLATE SHOOFLY PIE - LANCASTER COUNTY PA RECIPE

Steps:

• For topping - Mix molasses, hot water & vanilla. Set aside.
• Cream eggs, sugar & shortening.
• Add remaining ingredients, adding molasses mixture last.
• For 'pudding' - Bring water to a boil.
• Add remaining ingredients and stir/cook until thick.
• Pour pudding into 6 unbaked pie shells.
• Put topping on top of each of the six pies.
• Bake @ 350 for 1 hour.
• Cool completely.
• Add frosting, if desired. (any soft chocolate frosting will work).
• For chocolate frosting - In saucepan, combine first 4 ingredients.
• Slowly add water.
• Stir over high heat constantly until thickened.
• Remove from heat, and add vanilla and butter.
• Spread on cooled pies.

SHOO-FLY PIE

Steps:

• To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle; to check the size, put the 9-inch pie pan upside down over the dough. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside the pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim. Place the pie pan on a sturdy cookie sheet so it can prevent spills from burning in the bottom of the oven.
• Preheat the oven to 350 degrees F.
• To make the filling: In medium-size mixing bowl, combine the molasses and water; stir in baking soda, eggs, and spices.
• To make the crumb topping: With a pastry blender, mix together the flour, brown sugar, and butter, until it is the texture of coarse crumbs. Take 1/2 cup of the crumb mixture and put it in the bottom of the pie shell, pour in the molasses filling, and scatter the remaining crumbs on top.
• Bake for 30 minutes, until the filling jiggles slightly and the top is firm. Let cool to room temperature before cutting. Serve with whipped cream.

CHOCOLATE SHOO-FLY PIE

Steps:

• Dissolve 1/4 teaspoon baking soda in boiling water. Stir in chocolate syrup. Set aside. Combine flour, sugar, 1/4 teaspoon baking soda and salt. Cut in butter or margarine with pastry blender to form coarse crumbs.
• Set aside 1 cup each of chocolate syrup mixture and crumbs.
• Gently combine remaining chocolate mixture and crumbs, stirring just until crumbs are moistened (mixture will be lumpy).
• Pour reserved cup of chocolate mixture into unbaked pastry shell and spread chocolate-crumb mixture evenly over liquid in shell. Top with remaining cup crumbs.
• Bake at 375 degrees for 60 minutes or until set.