Shoo-Fly Pie with Whipped Cream – a delicious recipe with corn syrup, molasses, baking soda, eggs, water boiling, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400F (200C).
2
Prepare 1 unbaked 9-inch pie shell.
3
BOTTOM PART: In medium size mixing bowl, combine corn syrup, molasses and water; stir in baking soda.
4
Beat a little of the molasses mixture into lightly beaten egg, stir this back into the mixing bowl.
5
TOP PART: With pastry blender, mix together flour, shortening and brown sugar until it is the texture of coarse crumbs.
6
Take 1 cup of the crumb mixture and mix it into the molasses mixture, then pour into unbaked pie shell.
7
Scatter remaining crumbs on top.
8
Bake in 400-degree oven for 25 minutes or until crust is lightly browned and filling is puffy.
9
Remove from oven, let cool to room temperature before cutting.
10
Top with whipped cream.
853
kcal
Calories
63
g
Fat
68
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3/4 cup corn syrup, dark, 1/4 cup molasses, 1 teaspoon baking soda, 1 each eggs lightly beaten, and more.
Yes, Shoo-Fly Pie with Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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