Chocolate Shoo-fly Pie

  • Yield 16 servings


2 cups granulated sugar
2 tablespoons flour, mixed with 2 T cornstarch
2 cups water
1 tablespoon cocoa
1 tablespoon butter
2 large eggs, well beaten
1 teaspoon vanilla
1 cup brown sugar
1 large egg, well beaten
1 tablespoon cocoa
1/2 cup shortening
1 teaspoon vanilla
2-1/2 cup flour
1 teaspoon baking soda
1 cup molasses mixed with 1 c hot water


  1. To prepare crusts, combine sugar, flour and cornstarch mixture, water, cocoa, butter, and eggs in a large saucepan. Cook over medium heat until thick, stirring constantly. Add vanilla. Let cool completely. Divide mixture between 2 (9-inch) pie plates, spreading evenly.
  2. Preheat oven to 450F.
  3. To prepare filling, combine all ingredients and mix well. Pour over crusts.  Bake 10 minutes. Reduce temperature to 400F and bake 10 minutes. Reduce temperature to 350F and bake 30 minutes, or until done.
  4. Optional:  Can be iced with chocolate icing.





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