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Chocolate Shoofly Pie: A Lancaster County Classic

My grandmother, a true Pennsylvania Dutch matriarch, always had a shoofly pie on her kitchen table. It wasn’t just a dessert; it was a symbol of home, a sweet, comforting presence that promised warmth and family. But while her version was the traditional molasses-based recipe, my grandfather, a self-proclaimed chocoholic, would always wistfully suggest, “Now, wouldn’t this be even better with a little chocolate?” This Chocolate Shoofly Pie is my ode to him – a rich, decadent twist on a classic that would have made him grin from ear to ear.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Yield: 6 pies
Dietary Type: Vegetarian

Ingredients

For the Topping:

2 cups golden molasses (we like Brer Rabbit)
2 cups hot water
2 teaspoons vanilla extract
2 cups brown sugar, packed
1 cup shortening
2 large eggs
½ cup unsweetened cocoa powder
2 teaspoons baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
5 cups all-purpose flour

For the Pudding:

2 tablespoons cornstarch
2 cups granulated sugar
2 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa powder
2 large eggs
2 cups water
1 teaspoon vanilla extract
1 tablespoon unsalted butter

For the Chocolate Frosting:

1 cup granulated sugar
3 teaspoons unsweetened cocoa powder
3 tablespoons cornstarch
¼ teaspoon salt
1 cup boiling water
1 teaspoon vanilla extract
1 tablespoon unsalted butter

Equipment Needed

6 individual pie dishes (or one large pie dish)
Mixing bowls
Saucepan
Whisk
Measuring cups and spoons

Instructions

Prepare the Topping: In a large mixing bowl, combine the molasses, hot water, and vanilla extract. Set aside.
Cream the Wet Ingredients: In a separate mixing bowl, cream together the eggs, brown sugar, and shortening until light and fluffy. This is best done with an electric mixer for speed and efficiency.
Combine Topping and Creamed Mixture: Gradually add the remaining topping ingredients (cocoa powder, baking soda, salt, cinnamon, and flour) to the creamed mixture, alternating with the molasses mixture. Begin and end with the dry ingredients. This prevents the mixture from becoming too liquid and ensures even distribution.
Make the Pudding: In a medium saucepan, bring the water to a boil over medium-high heat.
Whisk in Remaining Pudding Ingredients: Whisk together the cornstarch, sugar, flour, and cocoa powder in a separate bowl. Slowly whisk this dry mixture into the boiling water, stirring constantly to prevent lumps from forming.
Cook Until Thickened: Reduce the heat to medium and continue stirring until the pudding thickens to a desired consistency. This should take about 3-5 minutes.
Finish the Pudding: Remove the saucepan from the heat and stir in the eggs, vanilla extract, and butter. Stir until well combined and the butter is melted.
Assemble the Pies: Pour the pudding into 6 unbaked pie shells (or one large shell). Carefully spoon the topping mixture evenly over the pudding in each pie.
Bake the Pies: Bake in a preheated oven at 350°F (175°C) for 1 hour, or until a toothpick inserted into the center comes out clean. If the topping begins to brown too quickly, you can tent the pies with foil during the last 15-20 minutes of baking.
Cool Completely: Remove the pies from the oven and let them cool completely on a wire rack before frosting. This is important to prevent the frosting from melting.
Prepare the Chocolate Frosting: In a small saucepan, combine the sugar, cocoa powder, cornstarch, and salt.
Add Boiling Water: Slowly add the boiling water to the saucepan, stirring constantly to avoid lumps.
Cook and Thicken Frosting: Stir the mixture over high heat until it thickens and becomes glossy, about 2-3 minutes.
Finish the Frosting: Remove from heat and stir in the vanilla extract and butter.
Frost the Pies: Spread the chocolate frosting evenly over the cooled pies.

Expert Tips & Tricks

Molasses Quality: The quality of the molasses significantly impacts the final flavor. Opt for a good quality, unsulphured molasses for the best results.
Preventing a Soggy Bottom: To help prevent a soggy pie crust, you can blind bake the pie crusts for about 10 minutes before filling them.
Achieving the Right Consistency: The pudding should be thick enough to hold its shape slightly but still pourable. Adjust the cooking time as needed to achieve the desired consistency.
Frosting Texture: For a smoother frosting, you can strain it through a fine-mesh sieve after cooking.
Make-Ahead Tip: The pudding and topping can be made a day in advance and stored separately in the refrigerator. This will save time on baking day.

Serving & Storage Suggestions

Serve the Chocolate Shoofly Pie chilled or at room temperature. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream.

To store leftovers, cover the pies with plastic wrap or place them in an airtight container. They can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, you can freeze the pies for up to 2 months. Thaw completely in the refrigerator before serving. Reheating isn’t typically recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	788 kcal	39%
Total Fat	28g	43%
Saturated Fat	8g	40%
Cholesterol	88mg	29%
Sodium	370mg	15%
Total Carbohydrate	128g	43%
Dietary Fiber	1g	4%
Sugars	85g	N/A
Protein	5g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use a gluten-free pie crust and substitute the all-purpose flour in the topping and pudding with a gluten-free all-purpose blend.
Dairy-Free: Substitute the butter in the pudding and frosting with a dairy-free butter alternative. Ensure your shortening is also dairy-free.
Spice it Up: Add a pinch of ground nutmeg or cloves to the topping for a warmer, spicier flavor.
Espresso Kick: Dissolve a teaspoon of instant espresso powder into the hot water for the topping to enhance the chocolate flavor.

FAQs (Frequently Asked Questions)

Q: Why is it called Shoofly Pie?
A: The name “Shoofly Pie” is believed to have originated from the need to shoo away flies attracted to the sweet molasses filling while it cooled.

Q: Can I use a store-bought pie crust?
A: Yes, you can definitely use store-bought pie crusts to save time.

Q: Can I make one large pie instead of individual ones?
A: Absolutely! Adjust the baking time accordingly, checking for doneness with a toothpick.

Q: What can I use if I don’t have shortening?
A: You can substitute shortening with softened butter or margarine in the topping.

Q: My topping sank to the bottom. What did I do wrong?
A: This can happen if the topping mixture is too wet. Be sure to measure the ingredients accurately and avoid overmixing. You may also need to tent the pies with foil to ensure the filling is properly baked through without over-browning the topping.

Final Thoughts

This Chocolate Shoofly Pie is more than just a dessert; it’s a piece of Pennsylvania Dutch heritage with a chocolatey twist that will bring joy to your table. Whether you’re a seasoned baker or just starting out, I encourage you to try this recipe and experience the warmth and comfort of a homemade pie. Share your creations and any variations you come up with – I’d love to hear about your baking adventures! And, for an extra special touch, serve it with a steaming mug of strong black coffee. Enjoy!

Chocolate Shoofly Pie – Lancaster County Pa Recipe Recipe