Shoo-Fly Pie with Whipped Cream
Shoo-Fly Pie with Whipped Cream recipe
Yield
12 servingsPrep
35 minCook
25 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bottom part | |||
| ¾ | cup |
corn syrup, dark
|
|
| ¼ | cup |
molasses
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | each |
eggs
lightly beaten |
|
| 1 | cup |
water
boiling |
|
| Top part | |||
| 1 | cup |
all-purpose flour
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| ⅔ | cup |
brown sugar
|
*
|
| 1 | each |
pie shell (9 inch)
9 inch |
|
|
whipped cream
|
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Bottom part | |||
| 177 | ml |
corn syrup, dark
|
|
| 59 | ml |
molasses
|
|
| 5 | ml |
baking soda
|
|
| 1 | each |
eggs
lightly beaten |
|
| 237 | ml |
water
boiling |
|
| Top part | |||
| 237 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 158 | ml |
brown sugar
|
*
|
| 1 | each |
pie shell (9 inch)
9 inch |
|
| 1 | x |
whipped cream
|
*
|
Directions
Preheat oven to 400℉ (200℃).
Prepare 1 unbaked 9-inch pie shell.
BOTTOM PART: In medium size mixing bowl, combine corn syrup, molasses and water; stir in baking soda.
Beat a little of the molasses mixture into lightly beaten egg, stir this back into the mixing bowl.
TOP PART: With pastry blender, mix together flour, shortening and brown sugar until it is the texture of coarse crumbs.
Take 1 cup of the crumb mixture and mix it into the molasses mixture, then pour into unbaked pie shell.
Scatter remaining crumbs on top.
Bake in 400-degree oven for 25 minutes or until crust is lightly browned and filling is puffy.
Remove from oven, let cool to room temperature before cutting.
Top with whipped cream.
