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Shoofly Chocolate Pie

 Shoofly Chocolate Pie
If you like traditional shoofly pie, the chocolate version is even better! I sometimes serve it with vanilla ice cream, but it’s just as good on its own.
6-8 ServingsPrep: 20 min. Bake: 45 min. + cooling


  • Pastry for single-crust pie (9 inches)
  • 1/2 cup semisweet chocolate chips
  • 1-1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 3 tablespoons butter-flavored shortening
  • 1 teaspoon baking soda
  • 1-1/2 cups water
  • 1 egg, lightly beaten
  • 1 cup molasses


  • Line a 9-in. deep-dish pie plate with pastry. Trim to 1/2 in. beyond
  • edge of plate; flute edges. Sprinkle chocolate chips into shell; 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° for 45-55 minutes or until a knife inserted near the
  • center comes out clean. Cool on a wire rack for 20 minutes before
  • cutting. Serve warm.
  • Yield: 6-8 servings.

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Shoofly Chocolate Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.