Wet Bottom Shoo-Fly Pie
A rich and indulgent pie featuring a moist, syrupy bottom with a crisp crumb topping, perfect for those who love sweet, gooey desserts with a nostalgic twist.
Ingredients
Instructions
- Crumb together flour, shortening, and brown sugar to make the crumb topping.
- Set aside 3/4 cup of the crumb mixture for topping later.
- Add King syrup, Brer Rabbit syrup, beaten egg, boiled water, and baking soda to the remaining crumbs and mix well.
- Pour the mixture into a 10-inch pie shell.
- Sprinkle the reserved crumbs over the top of the filling.
- Bake for 15 minutes at 400°F, then reduce temperature to 350°F and continue baking for 30 minutes.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the crumb topping. If you don't have King syrup, you can substitute with molasses for a similar taste. Make sure the water is boiled to help dissolve the baking soda properly, which will aid in achieving the right texture. This recipe can also be adapted to create a vegan version by using a flax egg instead of a beaten egg.
Serving Suggestions
Serve the Wet Bottom Shoo-Fly Pie warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It pairs beautifully with a cup of coffee or a glass of cold milk. For a complete meal, consider serving it alongside Broccoli-Squash Casserole to balance the sweetness.
Storage & Reheating
Store any leftover Shoo-Fly Pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds, or warm the whole pie in a preheated oven at 350°F for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Wet Bottom Shoo-Fly Pie contains roughly 410 calories, with 7g protein, 77g carbohydrates, and 9g fat. It is a good source of protein (14% of the Daily Value) and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 717mg per serving (31% 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 make this pie ahead of time?
Yes, you can prepare the pie a day in advance. After baking, let it cool completely, then cover it and refrigerate. This allows the flavors to meld, making it even tastier the next day. Just reheat before serving for the best texture.
What can I substitute for Brer Rabbit syrup?
If you don’t have Brer Rabbit syrup, you can use any other dark corn syrup or a combination of light corn syrup with a bit of molasses to achieve a similar sweetness and flavor profile. Just be mindful that this may slightly alter the taste.
Why does my pie have a watery bottom?
A watery bottom can be caused by not allowing the pie to bake long enough at the lower temperature. Ensure to follow the baking instructions carefully and check for a firm filling before removing it from the oven. Letting it cool completely can also help it set properly.
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).