Chocolate Shoo-fly Pie

  • Yield: 16 servings


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