We have our Shoofly Pie craze us Lancaster County Dutchified folk! Most are gooey molasses based pies but I wanted a chocolate gooey pie. This is the result!
Crust:
2 Cups Flour
1/4 TSP Salt
2 TSP Sugar
1/3 Cup Shortening
1/3 Cup Butter
1/2 TSP Vanilla
4 to 5 TBS of Ice Cold Water
Mix all dry together. Cut in butter & shortening to make fine crumbs. Stir in the vanilla & cold water until dough forms a ball. Divide dough in 1/2. Freeze the one use the other to make this pie! Preheat oven to 350 degrees. Roll out dough & place in a 9 inch pie pan. Trim & crimp the edges. Lay a sheet of foil lightly into the bottom of the pie & have it come up the edges. Fill foil with about 2 cups of raw rice. Bake for 10 minutes & remove from oven. CAREFULLY remove foil with the rice. This blind baked crust will insure you have a crispy crust! Now set shell aside & prepare the filling.
FILLING:
1 cup Flour
3/4 Cup Brown Sugar
1/4 TSP Salt
1 TSP Cinnamon
Stir all together.
Cut in 1 TBS Shortening to make crumbs. Remove 3/4 Cup for crumb topping now into the remaining crumbs add the following
1 Cup Corn Syrup
1 TSP Vanilla
Heat 1 Cup Coffee & stir in 4 Ounces of Unsweetened Baking Chocolate stir until chocolate is melted. Now stir in 1 TSP Baking Soda & stir, this will foam up! Dump into mixture you made from the crumbs with the Corn Syrup stir well. Beat one egg & add this & stir well. Pour into your blind baked crust. Now sprinkle the reserved crumbs over the top. Sprinkle with more cinnamon. Bake at 375 Degrees for 35 to 40 minutes until pie is set. Remove from oven & let cool. Serve room temperature with Whipped Cream or Ice Cream if desired!
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