Photo: Emeril's Shoofly Pie Recipe
Ingredients
- 2 cups flour
- 1 1/2 cups light brown sugar
- 1/4 teaspoon salt
- 1/2 stick of butter
- 2 teaspoons baking soda
- 1 1/2 cups hot water
- 2 eggs
- 2 cups Steen's 100 percent Pure Cane Syrup
- 1 teaspoon pure vanilla extract
- 2 unbaked 9-inch pastry shells
- 16 scoops of vanilla bean ice cream
Directions
Preheat the oven to 450 degrees F. In a mixing bowl, combine the flour, brown sugar, salt and butter. Mix until the mixture resembles a coarse crumb-like mixture. Divide the mixture in half. In another mixing bowl, whisk the baking soda and 1/2 cup of the water together. Whisk until dissolved. Add the eggs, cane syrup, vanilla and remaining water. Whisk until smooth. Fold one half of the crumb mixture into the sugar filling. Pour the filling into the prepared pie shells. Sprinkle the remaining crust evenly over the filling. Place in the oven and bake for 10 minutes. Reduce the heat to 375 degrees F and bake for 25 to 30 minutes or until the top is firm. Remove from the oven and serve warm with ice cream.
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By gwashington1961
Rockville, MD
on January 20, 2012
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Emeril again transports me to a new version of the recipe that originated with the Amish in Lancaster, PA! This is a wickedly decadent dessert. Yum!
By jdcs214_1518050
philadelphia, PA
on August 06, 2010
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just cut one of the pies, after cooling less than 1 and one half hrs. and it was good. i looked at the other recipes but decided on emeril's because i was making 2 anyway so i thought "go for it", try this one. all along, thinking i was going to use dark corn syrup, because the bottle had been staring at me for a couple of weeks on my table, realized while looking at the recipe again, i was switching corn syrup for molasses. i didn't have 2 cups of molasses, the bottle is 12oz. and a little was gone, i think, so measured out up to 2 c. with about little more than 1/2 c. of corn syrup. i always worry about burning the crust and didn't feel like covering them so after lowering the temp. from 450, i went to 350 and 5 min. later just kept it at 325. they were firm but very moist. i might try 1 or 2 of the others but of course, nothing can compare with the amish one, if that's what you like. i'd been wishing for one of those, which i haven't had for 10 to 12 yrs. and all i have to do is go to one of their stands in the reading terminal in center city(phila. or to lancaster co., pa. (a full "all you can eat" meal is what i,ve been wishing, without cooking it myself, to get amish baked goods. they also sell at farmer's market locations in states where they live and nearby. when my daughter was a child, i started making the oatmeal cookie recipe that was in a little book i bought at one of their eateries in lancaster co., about 35 yrs. ago and they were crispy and delicious. i lost the book and then would remember the ingredients, but since, forgot exactly how. i'm going to try, it's a simple recipe and didn't look all over lancaster or ask anyone about it since i was there.
By nbyler38_11528194
Columbus, OH
on January 30, 2010
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Don't mess with a timeless classic. This is my favorite pie of all time, so I am of course going to be a bit more critical. I just did not like the taste of this version at all. There are a lot better shoofly pie recipes, especially wet-bottom (my fave elsewhere on the internet.
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