Shoofly Pie
Instructions:
- 2 Cup Flour
- 1−1/2 Cup Light brown sugar
- 1/4 Teaspoon Salt
- 1/2 Stick Butter
- 2 Teaspoon Baking soda
- 1−1/2 Cup Hot water
- 2 Eggs
- 2 Cup Steen\'s 100 percent Pure Cane Syrup
- 1 Teaspoon Pure vanilla extract
- 2 Unbaked 9\" pastry shells
- 16 Scoops Vanilla bean ice cream
- Preheat the oven to 450 degrees. In a mixing bowl, combine the flour, brown sugar, salt and butter.
- Mix until the mixture resembles a coarse crumb−like mixture.
- Divide the mixture in half. In another mixing bowl, whisk the baking soda and 1/2 cup of the water together. Whisk until dissolved.
- Add the eggs, cane syrup, vanilla and remaining water. Whisk until smooth.
- Fold one half of the crumb mixture into the sugar filling.
- Pour the filling into the prepared pie shells. Sprinkle the remaining crust evenly over the filling.
- Place in the oven and bake for 10 minutes. Reduce the heat to 375 degrees and bake for 25 to 30 minutes or until the top is firm.
- Remove from the oven and serve warm with ice cream.
- This recipe yields 16 servings.