Ingredients with Measurements:
- 1 9-inch unbaked pie crust
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, chilled and cut into small pieces
- 1/2 cup molasses
- 1/2 cup hot water
- 1 teaspoon vanilla extract
- 1 large egg, beaten
- 1 cup chopped pecans
Special equipment needed:
- Pie dish
- Mixing bowl
- Pastry cutter or fork
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the flour, brown sugar, baking powder, and salt.
3. Add the chilled butter to the dry ingredients and use a pastry cutter or fork to cut the butter into the mixture until it resembles coarse crumbs.
4. In a separate bowl, mix together the molasses, hot water, vanilla extract, and beaten egg.
5. Pour the wet ingredients into the dry ingredients and stir until well combined.
6. Fold in the chopped pecans.
7. Pour the mixture into the unbaked pie crust.
8. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
9. Let the pie cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 395
Fat: 21g
Carbohydrates: 50g
Protein: 4g
Fiber: 2g
Sugar: 33g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use whole wheat flour or gluten-free flour.
- Instead of brown sugar, you can use granulated sugar or coconut sugar.
- Instead of unsalted butter, you can use salted butter or coconut oil.
- Instead of molasses, you can use maple syrup or honey.
- Instead of pecans, you can use walnuts or almonds.
Variations:
- Add a sprinkle of cinnamon to the filling for extra flavor.
- Top the pie with whipped cream or vanilla ice cream.
- Use a graham cracker crust instead of a traditional pie crust.
Tips and tricks:
- Make sure the butter is chilled before cutting it into the dry ingredients.
- If the crust starts to brown too quickly, cover it with aluminum foil.
- Let the pie cool completely before slicing to ensure the filling sets properly.
Storage instructions:
- Store the pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F (175°C).
- Place the pie in the oven and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie on a decorative plate or cake stand.
- Top the pie with a sprinkle of powdered sugar or chopped pecans.
Garnishes:
- Whipped cream
- Vanilla ice cream
- Chopped pecans
Pairings:
- Coffee or tea
- Hot cocoa
Suggested side dishes:
- Whipped sweet potatoes
- Roasted Brussels sprouts
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the filling is too runny, bake the pie for an additional 5-10 minutes.
- If the crust is too hard, reduce the baking time by 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Shoofly pie is a traditional Pennsylvania Dutch dessert that originated in the 1800s.
- The pie is made with molasses and a crumbly topping, and is often served for breakfast or as a snack.
Flavor profiles:
- Sweet
- Nutty
- Molasses
Serving suggestions:
- Serve the pie warm or at room temperature.
- Top with whipped cream or vanilla ice cream for extra sweetness.
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Taste: Sweet, Nutty, Buttery, Caramelized, Spiced