COFFEE-MOLASSES SHOOFLY PIE
Provided by Karen Barker
Categories Coffee Food Processor Dessert Bake Thanksgiving Fall Molasses Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 22
Steps:
- For crust:
- Blend flour, sugar, and salt in processor 5 seconds. Add shortening and butter. Using on/off turns, blend until coarse meal forms. Add 3 tablespoons ice water; blend briefly. Add more ice water, 1 teaspoon at a time, and blend, using on/off turns, until moist clumps form. Gather dough together; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
- Preheat oven to 400°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 3/4 inch. Fold overhang under and crimp edge decoratively. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and beans. Bake crust until beginning to color, pressing with back of fork if crust bubbles, about 10 minutes longer. Remove from oven; brush crust with some of egg white to seal. Reduce oven temperature to 350°F.
- Meanwhile, prepare filling:
- Mix flour and brown sugar in medium bowl. Add butter; cut in with back of fork until blended and even-size crumbs form. Combine 1 cup hot water and espresso powder in another medium bowl. Add baking soda. Whisk in corn syrup, molasses, vanilla, salt, and cinnamon.
- Sprinkle crumb mixture over hot crust. Pour in molasses mixture. Bake pie until filling is set in center, about 35 minutes. Transfer pie to rack; cool completely.
- Sift powdered sugar over pie. Cut into wedges and serve with ice cream.
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Amie Valdez
[email protected]I'm definitely adding this recipe to my collection. It's a great pie for any occasion.
MD SARWER HOSSEN ABIR
[email protected]This pie is a great make-ahead dessert. I often make it the day before I need it and it's always just as good the next day.
Tanya Adams
[email protected]I'm not a huge fan of molasses, but I thought this pie was really good. The coffee flavor really helped to balance out the sweetness of the molasses.
Allie
[email protected]This pie was a bit too sweet for my taste, but I think that's just a personal preference. I might try reducing the amount of sugar next time.
Jayjiban Paswan
[email protected]I've made this pie several times and it's always a winner. It's a great way to use up leftover coffee and the molasses gives it a delicious depth of flavor.
Du Do
[email protected]The crumb topping on this pie is amazing. It's perfectly crunchy and buttery.
Abusufiyan
[email protected]This pie is so easy to make and it's always a crowd-pleaser. I've made it for potlucks, bake sales, and even just for a weekend dessert. It's always a hit.
Hanan Saleem
[email protected]I was a bit skeptical about the coffee in this recipe, but I'm so glad I tried it. It added a subtle richness that really complemented the molasses.
M Umair Aslam
[email protected]This pie is a great way to use up leftover coffee. The molasses adds a nice depth of flavor, and the crumb topping is the perfect finishing touch. I'll definitely be making this again.
Victor Clichenko
[email protected]I followed the recipe exactly and the pie turned out fantastic. The texture was perfect and the flavors were well-balanced. I highly recommend this recipe.
Faith Aribogha
[email protected]This shoofly pie was a hit at my family gathering! The molasses and coffee flavors paired perfectly, and the crumb topping added a delightful crunch. I'll definitely be making this again.