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Shoofly Pie 2

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This was my first time making and eating shoofly pie, and I must say that I enjoyed it. I baked it in a 9-inch deep dish pie plate. Served warm with slightly-sweetened whipped cream. Thanks for sharing the recipe.













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free


Crumb topping
1 cup all-purpose flour
¼ cup vegetable shortening
½ cup brown sugar, light
Liquid bottom
1 teaspoon baking soda
1 cup water
1 cup molasses
¼ teaspoon salt
1 x whipped cream
or ice cream, optional


Combine the flour, brown sugar, and shorting in a bowl.

Cut with pastry blender or rub together until it forms fine crumbs.

While preparing the liquid, put unbaked pie shell in preheated oven at 350℉ (180℃) for about 5 minutes.

This prevents bottom from getting soggy.

To make the liquid, dissolve the soda in the boiling in a bowl.

Add the Molasses and salt and stir to blend well.

Pour the liquid mixture into the prebaked pie shell and add the topping mixture.

Bake in 400℉ (200℃) oven for 10 minutes.

Reduce the oven to 350℉ (180℃) and bake 30 minutes longer until the center does not move when it is shaken.

Serve warm with whipped cream or ice cream.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 3581% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 318mg 13%
Total Carbohydrate 29g 29%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 0%
Calcium 18% Iron 30%
* based on a 2,000 calorie diet How is this calculated?


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