Shoofly Chocolate Pie Recipe

3 1 2
Shoofly Chocolate Pie Recipe
Shoofly Chocolate Pie Recipe photo by Taste of Home
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Shoofly Chocolate Pie Recipe

Read Reviews
3 1 2
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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + cooling

Ingredients

  • 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

Directions

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 in the center comes out clean. Cool on a wire rack for 20 minutes before cutting. Serve warm. Yield: 6-8 servings.
Originally published as Chocolate Shoofly Pie in Country December/January 2008, p49

  • 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
  1. 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.
  2. 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.
  3. Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 20 minutes before cutting. Serve warm. Yield: 6-8 servings.
Originally published as Chocolate Shoofly Pie in Country December/January 2008, p49

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MY REVIEW
mko User ID: 3446632 173103
Reviewed Jan. 29, 2010

"I did not care for the combination of chocolate and molasses in this pie. It tasted medicinal to me."

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