Shoofly Molasses Pie Dessert: A Sweet Slice of Tradition

Shoofly Molasses Pie Dessert is a delightful treat that has captured the hearts and taste buds of many for generations. Originating from the Pennsylvania Dutch community, this pie is steeped in history and tradition, often enjoyed during family gatherings and festive occasions. The unique combination of rich molasses, warm spices, and a crumbly topping creates a flavor profile that is both comforting and indulgent.

What I love most about Shoofly Molasses Pie Dessert is its perfect balance of sweetness and depth, making it a favorite among dessert lovers. The texture is wonderfully satisfying, with a gooey filling that contrasts beautifully with the crunchy topping. Plus, it’s incredibly easy to make, allowing you to whip up a homemade dessert that will impress your guests without spending hours in the kitchen. Whether you’re serving it warm with a scoop of vanilla ice cream or at room temperature, this pie is sure to become a cherished addition to your dessert repertoire.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup brown sugar, packed
• ½ cup unsalted butter, softened
• 1 cup molasses
• 1 cup hot water
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 pre-made pie crust (9-inch)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground cloves

Preparing the Pie Crust

1. **Preheat the Oven**: Start by preheating your oven to 350°F (175°C). This ensures that your pie crust will bake evenly. 2. **Prepare the Pie Dish**: If you’re using a frozen pie crust, let it thaw according to the package instructions. If you’re making your own crust, roll it out to fit a 9-inch pie dish. Gently press the crust into the dish, making sure to cover the bottom and sides evenly. 3. **Pre-bake the Crust**: To prevent a soggy bottom, I like to pre-bake the crust. Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake for about 10 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes until lightly golden. Set aside to cool.

Preparing the Filling

4. **Mix Dry Ingredients**: In a medium bowl, combine the flour, brown sugar, baking soda, salt, cinnamon, ginger, and cloves. Whisk them together until well blended. This will ensure that the spices are evenly distributed throughout the filling. 5. **Combine Wet Ingredients**: In a separate large bowl, whisk together the molasses, hot water, and eggs. Make sure the water is hot enough to help dissolve the molasses, but not boiling. Add the vanilla extract and mix well. 6. **Combine Wet and Dry Ingredients**: Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. The batter should be smooth and pourable.

Assembling the Pie

7. **Pour the Filling**: Carefully pour the molasses filling into the pre-baked pie crust. Use a spatula to spread it evenly if needed. The filling will be quite liquid, but it will set as it bakes. 8. **Bake the Pie**: Place the pie in the preheated oven and bake for 45-50 minutes. You’ll know it’s done when the filling is set around the edges but still slightly jiggly in the center. A toothpick inserted into the center should come out with a few moist crumbs, but not wet batter. 9. **Cool the Pie**: Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This cooling time is crucial as it allows the filling to firm up properly.

Serving the Pie

10. **Slice and Serve**: After the pie has cooled, slice it into wedges. I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream on the side. The creamy texture complements the rich molasses filling beautifully. 11. **Storing Leftovers**: If you have any leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold or reheat individual slices in the microwave for a few seconds.

Tips for the Perfect Shoofly Pie

12. **Use Quality Ingredients**: The flavor of your pie will depend heavily on the quality of your molasses. I recommend using unsulfured molasses for a smoother taste. 13. **Experiment with Spices**: Feel free to adjust the spices according to your preference. Some people like to add a pinch of nutmeg or allspice for an extra layer of flavor. 14. **Check for Doneness**: Every oven is different, so keep an eye on your pie as it bakes. If the edges start to brown too quickly, you can cover them with foil to prevent burning. 15. **Serve Warm or Cold**: Shoofly pie can be enjoyed warm or cold, depending on your preference. I personally love it warm with a scoop of ice cream melting on top! 16. **Pairing Suggestions**: This

Conclusion:

In summary, the Shoofly Molasses Pie Dessert is an absolute must-try for anyone looking to indulge in a slice of nostalgia and flavor. This delightful pie combines the rich, deep sweetness of molasses with a perfectly balanced crumb topping, creating a dessert that is both comforting and satisfying. Whether you’re serving it warm with a scoop of vanilla ice cream or at room temperature with a dollop of whipped cream, each bite is sure to transport you back to simpler times. For those looking to mix things up, consider adding a pinch of cinnamon or nutmeg to the filling for an extra layer of warmth, or even a splash of bourbon for a sophisticated twist. You can also experiment with different crusts, such as a graham cracker crust for a fun variation. I encourage you to give this Shoofly Molasses Pie Dessert a try and share your experience with friends and family. I would love to hear how it turns out for you! Whether you stick to the classic recipe or put your own spin on it, I’m sure it will become a cherished addition to your dessert repertoire. Happy baking!

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