Emeril’S Shoo-Fly Pie

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Servings: 2 Difficulty: Intermediate
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A rich, sticky molasses crumb cake pie with a buttery streusel topping and deep caramel notes
Emeril's Shoo-Fly Pie recipe image

This classic Southern dessert, popularized by Emeril Lagasse, is a decadent twist on the traditional shoofly pie. It combines a dense, moist molasses-based filling with a crunchy, buttery oatmeal-crumble topping that creates a perfect textural contrast. The deep flavor of Steen’s cane syrup provides a rich, caramel-like sweetness that pairs beautifully with the warmth of the spices inherent in the molasses. It’s an indulgent treat that feels both rustic and elegant. Ideal for holiday gatherings, autumn dinners, or any occasion calling for a warm, comforting dessert served with a generous scoop of vanilla ice cream to cut through the richness.

Emeril's Shoo-Fly Pie recipe image
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Emeril’S Shoo-Fly Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 2350.7

Description

This classic Southern dessert, popularized by Emeril Lagasse, is a decadent twist on the traditional shoofly pie. It combines a dense, moist molasses-based filling with a crunchy, buttery oatmeal-crumble topping that creates a perfect textural contrast. The deep flavor of Steen's cane syrup provides a rich, caramel-like sweetness that pairs beautifully with the warmth of the spices inherent in the molasses. It&# 226;ÂÂs an indulgent treat that feels both rustic and elegant. Ideal for holiday gatherings, autumn dinners, or any occasion calling for a warm, comforting dessert served with a generous scoop of vanilla ice cream to cut through the richness.

Ingredients

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. In a large mixing bowl, combine the flour, light brown sugar, salt, and butter.
  3. Use a pastry cutter or your fingertips to mix the butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Divide the crumb mixture in half; set one half aside for the topping.
  5. In a separate medium bowl, whisk together the baking soda and 1/2 cup of the hot water until the soda is completely dissolved.
  6. Whisk in the eggs, Steen's cane syrup, vanilla extract, and the remaining 1 cup of hot water until the mixture is smooth and well-combined.
  7. Fold the reserved half of the crumb mixture into the syrup filling until just incorporated.
  8. Pour the filling evenly into the two unbaked 9-inch pie shells.
  9. Sprinkle the remaining crumb mixture evenly over the top of the filling in each pie.
  10. Place the pies in the oven and bake at 450 degrees F (232ðC) for 10 minutes.
  11. Reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for 25 to 30 minutes, or until the top is firm and golden brown.
  12. Remove from the oven and allow to cool slightly before serving warm with scoops of vanilla ice cream.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 2350.7kcal
% Daily Value *
Total Fat 73.3g113%
Saturated Fat 39.3g197%
Cholesterol 369.4mg124%
Sodium 1926.7mg81%
Total Carbohydrate 393.2g132%
Dietary Fiber 7.0g29%
Sugars 212.0g
Protein 35.6g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shoofly pie, emeril lagasse, molasses pie, cane syrup, crumb topping, southern dessert, pie recipe, vanilla ice cream, baking soda, light brown sugar, pie crust, sticky pie, comfort food, holiday dessert, fall baking, molasses cake, sweet treat, homemade pie
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