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Coffee-Molasses Shoofly Pie


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Coffee-Molasses Shoofly Pie 0 Picture


  • CRUST:
  • 1 1/3 cups all-purpose flour
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/3 cup solid vegetable shortening frozen, diced
  • 1/4 cup chilled unsalted butter - (1/2 stick) cut 1/2" cubes
  • 4 tablespoons ice water - (about)
  • ===
  • 1 egg white beaten to blend
  • 1 cup all-purpose flour
  • 1/2 cup golden brown sugar - (packed)
  • 1/2 cup chilled unsalted butter - (1 stick) cut 1/2" cubes
  • 1 cup hot water
  • 1/2 teaspoon instant espresso powder
  • 1 teaspoon baking soda
  • 3/4 cup light corn syrup
  • 1/4 cup mild-flavored (light) molasses
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • ===
  • Powdered sugar
  • Vanilla ice cream


Servings 8


Step 1

For Crust: Blend flour, sugar, and salt in processor 5 seconds. Add shortening and butter. Using on/off turns, blend until coarse meal forms. Add 3 tablespoons ice water; blend briefly. Add more ice water, 1 teaspoon at a time, and blend, using on/off turns, until moist clumps form. Gather dough together; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.

Preheat oven to 400 degrees. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 3/4 inch. Fold overhang under and crimp edge decoratively. Pierce crust all over with fork. Freeze 10 minutes.

Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 25 minutes. Remove foil and beans. Bake crust until beginning to color, pressing with back of fork if crust bubbles, about 10 minutes longer. Remove from oven; brush crust with some of egg white to seal. Reduce oven temperature to 350 degrees.

Meanwhile, prepare Filling: Mix flour and brown sugar in medium bowl. Add butter; cut in with back of fork until blended and even-size crumbs form. Combine 1 cup hot water and espresso powder in another medium bowl. Add baking soda. Whisk in corn syrup, molasses, vanilla, salt, and cinnamon.

Sprinkle crumb mixture over hot crust. Pour in molasses mixture. Bake pie until filling is set in center, about 35 minutes. Transfer pie to rack; cool completely.

Sift powdered sugar over pie. Cut into wedges and serve with ice cream.

This recipe yields 8 to 10 servings.

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