Shoo-Fly Pie(Wet Bottom)
Shoo-Fly Pie features a rich, molasses-based filling with warm spices, perfect for nostalgic dessert lovers and those craving a sweet, sticky treat with a moist bottom.
Ingredients
Instructions
- Beat the egg yolk in a small bowl.
- Blend in the molasses.
- Add the boiling water with the baking soda dissolved in it.
- Pour the mixture into the unbaked pie shell.
- Bake at 350°F (175°C) for about 45 minutes or until set.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of unsulphered. When measuring flour, spoon it into the cup and level it off to avoid packing. If you don't have shortening, butter can be used as a substitute, though it may alter the texture slightly. To enhance the spice profile, add a pinch more cinnamon or nutmeg if desired.
Serving Suggestions
Serve Shoo-Fly Pie warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with coffee or a warm cup of tea, making it a delightful dessert for any occasion. Consider serving it alongside Mammy'S Tea Cakes for a charming dessert spread.
Storage & Reheating
Leftover Shoo-Fly Pie can be covered with plastic wrap or aluminum foil and stored in the refrigerator for up to 3 days. To reheat, place individual slices in a microwave for about 20-30 seconds or warm in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Shoo-Fly Pie(Wet Bottom) contains roughly 286 calories, with 4g protein, 5g carbohydrates, and 28g fat. Note that it is relatively high in sodium, at 1166mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sweetener instead of molasses?
While molasses is key to the flavor of Shoo-Fly Pie, you can experiment with a mix of honey or maple syrup. However, note that this will change the taste and might make the filling less dark and rich.
Is there a way to make this pie gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that your baking soda is gluten-free as well, and the pie should bake up just as delicious.
What should I do if the filling doesn't set?
If the filling doesn't set after baking, it may need more time in the oven. Ensure your oven is properly calibrated, and you can always return it to the oven for an additional 5-10 minutes. Letting it cool completely will also help it firm up.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).