Chocolate Shoofly Pie Recipe

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Chocolate Shoofly Pie Recipe

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This is an old Pennsylvania Dutch favorite that my family enjoys because it's not as sweet as some desserts. I love baking this reliable recipe, but I also like trying new ones.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 1-1/3 cups boiling water
  • 1 can (16 ounces) chocolate syrup
  • 1 teaspoon baking soda, divided
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/3 cup butter or margarine, softened
  • 1 unbaked deep-dish pie crust (9 inches)

Directions

In a small bowl, stir together water, chocolate syrup and 1/4 teaspoon baking soda; set aside. In a large mixing 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. Yield: 8 servings.
Originally published as Chocolate Shoofly Pie in Sweet and Scrumptious Chocolate 1994, p36

Nutritional Facts

1 slice: 439 calories, 13g fat (6g saturated fat), 20mg cholesterol, 343mg sodium, 76g carbohydrate (43g sugars, 2g fiber), 5g protein.

  • 1-1/3 cups boiling water
  • 1 can (16 ounces) chocolate syrup
  • 1 teaspoon baking soda, divided
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/3 cup butter or margarine, softened
  • 1 unbaked deep-dish pie crust (9 inches)
  1. In a small bowl, stir together water, chocolate syrup and 1/4 teaspoon baking soda; set aside. In a large mixing 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. Yield: 8 servings.
Originally published as Chocolate Shoofly Pie in Sweet and Scrumptious Chocolate 1994, p36

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