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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 is just as good on its own. —Gwen Brounce Widdowson, Fleetwood, Pennsylvania
  • Total Time
    Prep: 20 min. Bake: 45 min. + cooling
  • Makes
    8 servings

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 large egg, room temperature, lightly beaten
  • 1 cup molasses

Directions

  • Roll out dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Trim to 1/2 in. beyond rim of plate; flute edges. Sprinkle chocolate chips into crust; 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° until a knife inserted in the center comes out clean, 45-55 minutes. Let stand on a wire rack for 15 minutes before cutting. Serve warm.
Nutrition Facts
1 piece: 526 calories, 20g fat (10g saturated fat), 53mg cholesterol, 341mg sodium, 83g carbohydrate (49g sugars, 2g fiber), 6g protein.

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