Chocolate Shoofly Pie Food

SHOO-FLY PIE

Steps:

• In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large resealable bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
• Preheat oven to 425 degrees F.
• Place 2 (9-inch) metal pie pans in the refrigerator to chill.
• Remove dough from refrigerator and roll out in the bag until it reaches the edges of the bag and is 10 to 11-inches round. Cut along 2 sides of the plastic bag, open bag to expose dough on 1 side and turn a 9-inch pie pan upside down on the exposed side. Invert the entire thing and gently pull the remaining side of the plastic bag off the dough. Press the dough into the edges around the pan and trim any excess dough. Press the edges of the dough over the lip of the pan. Place in refrigerator for 15 minutes.
• Poke holes around sides and into the bottom of the dough. Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough, set on a baking sheet, and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until light golden in color, approximately 7 minutes longer. Remove from oven and place on cooling rack. Allow to cool completely while preparing the filling.
• Decrease heat of oven to 350 degrees F.
• For the crumbs: Place the flour, brown sugar, butter and salt into the bowl of a food processor and process until it forms crumbs. Reserve 1/4 cup and set both aside.
• For the filling: Place the baking soda in a medium mixing bowl and pour the boiling water over it. Add the molasses, egg, and vanilla; whisk to combine. Add the larger amount of crumbs to the molasses mixture and whisk just to combine. Pour this mixture into the prepared crust. Sprinkle the remaining 1/4 cup of crumb mixture evenly over the top of the filling. Place pie on the middle rack of the oven and bake for 40 to 45 minutes or until the filling puffs, begins to look dry and starts to crack slightly. Remove from the oven, transfer to a rack, and cool completely before cutting.

CHOCOLATE SHOOFLY PIE

Steps:

• In a small bowl, stir together water, chocolate syrup and 1/4 teaspoon baking soda; set aside. In a large bowl, blend flour, sugar, butter and remaining baking soda; reserve 1 cup for topping. , Place pie crust on a baking sheet. Pour 1 cup of chocolate syrup mixture into shell; gently combine rest of chocolate syrup mixture with remaining crumb mixture and add to pie crust. Sprinkle reserved crumbs on top. , Bake at 375° for 50-60 minutes or until a toothpick comes out clean.

TRADITIONAL SHOOFLY PIE

Steps:

• Place pie crusts in 9 inch pie pans. Chill the crusts approximately 1 hour before use.
• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl, stir together the baking soda and warm water. Mix in the molasses and stir until foamy. Transfer the mixture to the pie crusts.
• In a medium bowl, mix together flour, sugar and baking soda. Use a pastry blender to cut the butter into the flour mixture until very fine crumbs have formed. Sprinkle the crumbs over the molasses mixture in the pie crusts.
• Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 minutes, or until crust is lightly browned and the filling has set.

SHOOFLY CHOCOLATE PIE

Steps:

• 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.

AUTHENTIC SHOO FLY PIE (STRAIGHT FROM LANCASTER CO.)

Steps:

• Dissolve baking soda in hot water and add molasses.
• Combine sugar and flour and rub in shortening to make crumbs.
• Pour 1/3 of the liquid into an unbaked crust.
• Add 1/3 of the crumb mixture.
• Continue alternating layers, ending with crumbs on top.
• Bake at 375 for approximately 35 minutes.

CHOCOLATE SHOO-FLY PIE

Steps:

• 1. Dissolve 1/4 teaspoon baking soda in boiling water. Stir in chocolate syrup. Set aside. Combine flour, sugar, 1/4 teaspoon baking soda and salt. Cut in butter or margarine with pastry blender to form coarse crumbs.
• 2. Set aside 1 cup each of chocolate syrup mixture and crumbs.
• 3. Gently combine remaining chocolate mixture and crumbs, stirring just until crumbs are moistened (mixture will be lumpy).
• 4. Pour reserved cup of chocolate mixture into unbaked pastry shell and spread chocolate-crumb mixture evenly over liquid in shell. Top with remaining cup crumbs.
• 5. Bake at 375 degrees for 60 minutes or until set.

CHOCOLATE SHOOFLY PIE

Steps:

• Preheat oven to 400 °F. Place a baking sheet in the oven to heat. Prepare the pie crust. Place in a pie dish and flute edges. Refrigerate crust until filling is ready. To make the crumble topping, whisk together the flour, brown sugar, cinnamon, ginger, and salt. Slowly pour in the melted butter, continuing to stir. The mixture will form a big clump, break this up with your fingers until the mixture has a sandy texture. In a medium bowl, whisk together the boiling water and molasses until smooth and well combined. Stir in the baking soda and egg, along with an additional small pinch of salt. Sprinkle the chopped chocolate (optional) along the bottom of the crust. Pour the molasses mixture into the crust and sprinkle half the crumb mixture on top of the pie. Place the rest of the crumb mixture in the freezer. Bake the pie for 15 minutes. After 15 minutes, remove the pie from the oven. Top with the remaining now chilled crumb mixture, sprinkling it evenly over the top of the pie. Return the pie to the oven, reduce the temperature to 350 °F, and bake an additional 20-25 minutes, until the pie is just set. Cool on a wire rack before slicing.

CHOCOLATE SHOOFLY PIE - LANCASTER COUNTY PA RECIPE

Steps:

• For topping - Mix molasses, hot water & vanilla. Set aside.
• Cream eggs, sugar & shortening.
• Add remaining ingredients, adding molasses mixture last.
• For 'pudding' - Bring water to a boil.
• Add remaining ingredients and stir/cook until thick.
• Pour pudding into 6 unbaked pie shells.
• Put topping on top of each of the six pies.
• Bake @ 350 for 1 hour.
• Cool completely.
• Add frosting, if desired. (any soft chocolate frosting will work).
• For chocolate frosting - In saucepan, combine first 4 ingredients.
• Slowly add water.
• Stir over high heat constantly until thickened.
• Remove from heat, and add vanilla and butter.
• Spread on cooled pies.

PENNSYLVANIA DUTCH WET-BOTTOM SHOO FLY PIE I

Steps:

• In medium bowl, mix flour and salt. Cut in shortening using pastry blender, until mixture forms pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough forms ball.
• Wrap in plastic wrap, flatten slightly into a disk, and place in refrigerator for 30 minutes.
• Roll out onto a lightly flour surface into a circle about 2 inches wider than pie pan; place crust into a 9 inch deep-dish pie pan, crimp edges as desired. If using a regular depth pie pan, build your crust edges up high when crimping.
• Line un-baked pie crust with heavy-duty foil. Bake at 350 F degrees for 10 minutes. Remove foil, brush crust with beaten egg yolk. Bake 5 minutes longer, cool on wire rack.
• In a mixing bowl, place the 1 cup all purpose flour, 1/2 cup brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg; combine well with fork or spoon to eliminate lumps.
• Add the 2 Tablespoons butter and 2 Tablespoons shortening to the bowl (or the 1/4 cup fat of your choice) and, using a fork, pastry blender, or your fingers, combine to make fairly fine crumbs.
• In another mixing bowl or 4 cup glass measuring cup, place the 1/2 cup brown sugar, 1/2 teaspoon baking soda, and 1 1/2 teaspoons all purpose flour listed for the liquid filling. Blend the dry ingredients together with a fork or spoon to help eliminate clumps.
• Next, add the 1/2 cup unsulphured baking molasses, the beaten egg, and the 1 teaspoon vanilla to the dry mixture; blend together well, using a spoon or whisk making sure the dry ingredients are mixed in.
• Add the 1 cup boiling water to the molasses mixture, SLOWLY streaming it in while stirring or whisking to avoid curdling the raw egg, Stir or whisk until well blended. The mixture will appear "foamy" at this point.
• Place pie pan with unbaked crust on a baking sheet large enough to catch any drips or spills, then pour all of the molasses mixture carefully into the pie shell.
• Using your fingers or a spoon, sprinkle the entire bowl of crumbs evenly on top of the liquid filling in the crust; pay attention to getting some crumbs right up to the edge of the pie crust as well.
• Place the tray with the filled crust carefully into the oven. Bake 375 F degrees about 35 to 40 minutes. Pie will "puff" while baking, but will firm up and settle some as it cools.
• Serve warm, room temperature, or chilled. Pie can be stored on the counter for 3 days, refrigerate leftovers after that time.

CHOCOLATE SHOOFLY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix together flour and brown sugar. Cut in shortening until mixture resembles coarse crumbs. Set aside 1 cup of this mixture for topping the pie.
• In a large bowl, combine egg, molasses, cold water, and remaining crumb mixture. Mix thoroughly. Dissolve baking soda in boiling water and add to molasses mixture. Mix well.
• Spread chocolate chips across bottom of pastry-lined pie pan. Pour filling over chocolate chips. Sprinkle reserved crumb mixture over top.
• Bake in preheated oven for 45 to 55 minutes, until filling is set.

PENNSYLVANIA DUTCH SHOOFLY PIE

Steps:

• Preheat oven to 425 degrees F.
• Mix flour, brown sugar and shortening into crumbs with fingers, fork or pastry blender. Reserve 1/2 cup of crumbs for the top of the pie. To remaining crumbs, blend in the molasses, egg, and 3/4 cup hot water. Mix the baking soda with remaining 1/4 cup hot water and promptly add to mixture. Pour into unbaked pie shell and bake for 15 minutes. Top the pie with the reserved crumbs and reduce oven temperature to 350 degrees F. and bake for an additional 40 minutes.
• The pie can be served at room temperature or chilled.
• In a large bowl, mix together flour and salt. Cut in shortening until well incorporated. Add remaining ingredients and mix until well blended. Let rest a few minutes, then divide dough into 4 portions. Roll a dough disc out on a lightly floured surface and press into a 9-inch pie plate. Individually tightly cover and freeze remaining 3 portions of dough.

HOMEMADE AMISH SHOOFLY PIE RECIPE

Steps:

• Preheat the oven to 350°F.
• In a large bowl, combine the molasses, boiling water, and baking soda. Pour the mixture into the unbaked pie shell.
• To make the topping: In a large bowl, mix the flour with the sugar, shortening, and salt. Spread this crumb mixture on top of the molasses mixture in the pie shell. Bake until the center of the pie is set, about 45 minutes. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes. Store any leftovers in a sealed cake safe. The pie will keep for about 5 days.