Shoo Fly Pie

Happy Pi Day! (3.14). In celebration…PIE!

StalkerPatti had a something or other theme diner thing a while back in which I said I’d bring Shoo Fly Pie. I did not make the dinner whatsit so no pie. Fortunately, she is having a dinner whatsit today on PI! day, which I consider fortuitous. Thus, Shoo Fly Pie.

1 (9-Inch) Pastry Shell — unbaked
1/2 cup Brown Sugar
1 3/4 cup Flour
2 tablespoons Shortening
2 tablespoons Butter
1/2 cup Hot Water
1/2 teaspoon Baking Soda
1/2 cup Dark Molasses
1/2 teaspoon Salt


Blend brown sugar, flour, shortening, and butter together with a pastry blender. Put aside 1/2 cup of this mixture.

In another bowl, mix the hot water and baking soda. Then add the molasses and salt. Add the dry ingredients to the wet ones and mix thoroughly.

Pour into the pie shell or pour into a 8″ or 9″ greased pie pan or 8″ square pan. Sprinkle top with 1/2 cups of reserved pastry mixture. Bake at 350F degrees for 45 minutes.

Production Notes:
Remember the brown sugar rock lump problem? Yeah, I didn’t think that the source bag was the issue, just my container but no. So I spent a lot of time mashing meteorites of solid brown sugar and swearing. Microwaving the brown sugar helps (thanks TheRCK!) but you gotta work with it fast before it cools down. Which I didn’t. Grrrr.

Ummm…I’m a little surprised by the top. I’m used to Shoo Fly Pie having a more melty kind of top. I no got melty. Perhaps my brown sugar problem is to blame.

The Shoo part, or perhaps the Fly part, the inner goo at any rate tastes really good before baking but it was surprisingly thick. Most pies I’ve made have been quite liquidy at that stage, this was just a tad gooier than cookie dough. Tasty though. Darned tasty.

After Pie Comments: OK, it’s a bit later and we’ve cracked into the pie and…it’s not what I would consider Shoo Fly Pie at all. It’s more like Shoo Fly Cake, albeit tasty Shoe Fly Cake. In my mind, Shoo Fly Pie is like Pecan Pie without pecans (which is why I brought butter pecan ice cream to have with the pie, I’m weird like that. Also? Tasty with the ice cream). However, I did a little Google-Fu and it turns out that there is a wet bottom recipe for Shoo Fly Pie (one would assume this is the dry bottom recipe). That must be what I’m used to. So this was a tasty dessert but not what I’d call Shoo Fly Pie. *shrug*

2008: If a Godzilla or Ice Yeti comes hatching out of the secret front yard heat sink lair, I’ll take pics for everyone to see.

2007: I opened the window to let the warm spring air in and immediately two cats parked their hinders in the breeze.

2006: Crocus: Strapping scouts of spring or dumbass flowers that bloom too early? Discuss.

2005: I never did find a marketable use for snot, which is sad because I’d be a millionaire as of this morning.

2004: JSFR: Mousse Pocky.

2003: See number one. CAUTION: Slow fumble fingers at work!

6 Responses to “Shoo Fly Pie”

  1. TeacherPatti Says:

    But it was yummy and made with StalkeeLove!!!

  2. Bailey Says:

    I’m torn between wanting to try this and cringing at the ingredients. As a general Q, why are most of the recipes you’ve posted so unhealthy? But damningly tasty looking.

    I’m pinning it down to an American thing.

  3. Boo Says:

    Hey! I’ve done several chicken things, a curry dish and jambalaya which are pretty healthy! Hrrmph. I just went back through the recipes and they are pretty evenly distributed between healthy dishes and…well…things like donut bread pudding. You can only count the donut bread pudding once though despite its utter redeemingless value.

    On the whole I’m more of a baker than a cook and baking lends itself to less healthy eats. I do like to venture out into new areas of cooking though so sometimes I find a pie, sometimes it’s a blended veggy soup. Whichever catches my fancy gets made.

    Speaking of which, my coworker told me that you can make sweet curry! I might be trying that soon.

  4. Bailey Says:

    Yeah, I guess the bad ones simply stood out in my mind more. XD

    I’ve heard you can make curry brownies. If I can find out how to make it from the friend who mentioned it before you Google it, you’re welcome to it. You know, to add to the inventory.

  5. Chip Says:

    If you think far enough ahead, put a slice of bread in with the brown sugar and make sure the container is air tight. It will soften up again overnight at room temperature. For totally solidified b.s. you may have to leave it longer. The moisture from the bread will transfer itself into the sugar and the universe will go on unabated. It also gets rid of the ends of the bread. I’m a helluva cheap cook!

  6. Boo Says:

    OoooOOoooo! Clev-er! I…ummm…took care of the brown sugar problem a little more directly. I may or may not have a medium sized container of rather wet brown sugar in my fridge now. Perhaps I’ll use the bread trick next time because I don’t think you should be able to measure brown sugar in sloshes.

    Bailey: I had to go back and discover the more nutritious dishes since I was coming up with more of the donut bread pudding and the sour cream pie type than the curry cauliflower soup type. Then again, I have a sweet tooth. I’d totally take you up on that brownie recipe, I love me some experimenting!

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