Reviewed: Mar. 3, 2007

My 87-year-old grandmother swears the secret to a successful pie is using King Syrup not Bryer Rabbit Molasses or any other Dark molasses which makes a huge difference in the taste. Changes to the ingredients: She uses Crisco in lieu of the butter (a total of 2T. per pie) and more brown sugar 1/4 c. more than this recipe states. She also reserves more topping so it doesn't sink/absorb into the pie (1 cup). To prevent a runny pie, she bakes it for 5 mins. at 400 then 25 mins. at 350. I hope this helps the runny/taste questions. Definitely a PA Dutch keeper.

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Reviewer:

Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Dec. 4, 2005

This recipe came out too runny. This was my first attempt at shoofly pie. It was very easy to make, but it's possible I did something wrong. The edges came out pretty good, so maybe it just needed to bake longer.

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Reviewer:

Imdee

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Reviewed: Jun. 14, 2003

This was a nice gooey version of shoofly pie--"gooey" in a good way. Perhaps the person who didn't like it used blackstrap molasses? It has a nice, rich molasses flavor, but not overpowering, with the mild molasses I used.

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Reviewer:

SARAH_KEARNS

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Reviewed: Jun. 27, 2002

I'm sorry but this was disgusting. The pie tasted like molasses out of a bottle!!! Please, save your time, ingredients and money by not making this recipe

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4 users found this review helpful