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Lancaster County chocolate shoofly pie

Chocolate Shoofly Pie Recipe

This chocolate shoofly pie is a chocolate lover's dream. It has a flaky crust, a layer of gooey chocolate pudding, with a cake-like center, and is topped with chocolate frosting. So moist and chocolatey! :)
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American, Amish
Servings 8 servings
Calories 600 kcal

Ingredients
  

Bottom Part:

  • 2/3 c. sugar
  • 1 Tbsp. all-purpose flour
  • 1 scant Tbsp. cornstarch
  • 1 Tbsp. cocoa powder
  • 1 Tbsp. butter
  • 2/3 c. water
  • 1 egg

Top Part:

  • 1 egg
  • 1/2 c. brown sugar
  • 1/3 c. softened butter, shortening, or lard
  • 2/3 c. molasses or king syrup
  • 1/2 c. hot water
  • 1 1/2 c. flour
  • 1 Tbsp. cocoa powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon

Chocolate Frosting:

  • 4 Tbsp. softened butter
  • 2 Tbsp. cocoa powder
  • 1/2 c. powdered sugar
  • pinch of salt
  • 1 tsp. vanilla extract
  • 2 Tbsp. heavy cream

1 (9") unbaked pie crust

    Instructions
     

    Bottom Part:

    • Mix the sugar, flour, cornstarch, and cocoa in a saucepan.
      2/3 c. sugar, 1 Tbsp. all-purpose flour, 1 scant Tbsp. cornstarch, 1 Tbsp. cocoa powder
    • Add the remaining ingredients and whisk to combine.
      1 Tbsp. butter, 2/3 c. water, 1 egg
    • While whisking, bring to a boil over medium heat. Cook until thickened.
    • Remove from the heat and set aside to cool.

    Top Part:

    • Cream egg, brown sugar, and butter. Add the molasses and hot water and mix to combine.
      1 egg, 1/2 c. brown sugar, 1/3 c. softened butter, shortening, or lard, 2/3 c. molasses or king syrup, 1/2 c. hot water
    • Add the remaining ingredients and mix.
      1 Tbsp. cocoa powder, 1 1/2 c. flour, 1/2 tsp. baking soda, 1/2 tsp. salt, 1/4 tsp. cinnamon

    Frosting:

    • Cream the butter and cocoa powder.
      4 Tbsp. softened butter, 2 Tbsp. cocoa powder
    • Add the remaining ingredients and beat well.
      1/2 c. powdered sugar, pinch of salt, 1 tsp. vanilla extract, 2 Tbsp. heavy cream

    How to put the pie together:

    • Start by making the bottom part. Then you can make the top part while the bottom is cooling.
    • Once the (bottom layer) pudding has partially cooled, spread it into the bottom of an unbaked pie crust.
    • Spread the top part over the pudding layer.
    • Bake in a preheated oven at 350° for about one hour.
    • I recommend baking your pie on the bottom rack just below the middle of the oven. The top part is a cake-like consistency, so a toothpick inserted into the center should come out with only a few crumbs when finished. (Don't poke through to the bottom part since it will still be wet.)
    • When the pie has cooled, spread the frosting over the top.
    • Store, covered, at room temperature for up to four days. This pie can also be tightly wrapped and frozen.

    Notes

    You can use a deep-dish or regular 9" pie crust for this recipe. A regular pie crust gets well-filled.
    And you don't have to use my frosting recipe (I just added one for your convenience). Feel free to frost this pie with your favorite frosting (chocolate or vanilla, whichever you prefer). Or omit the frosting, if preferred.
    *Nutrition calculation is approximate

    Nutrition

    Serving: 1sliceCalories: 600kcalCarbohydrates: 104gProtein: 8gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 86mgSodium: 359mgPotassium: 495mgFiber: 4gSugar: 64gVitamin A: 591IUVitamin C: 0.03mgCalcium: 85mgIron: 4mg
    Keyword Chocolate Shoofly Pie Recipe, Lancaster County style chocolate shoofly pie, Wet-bottom chocolate shoofly pie
    Tried this recipe?Let us know how it was!