This recipe is my variation of my great great great aunt Frances' Shoo Fly Pie recipe. And it's perfect for a no-fuss family get-together. I use sorghum instead of traditional black strap molasses, melding my Southern and Pennsylvania Dutch roots. Rather than fussing with a pie crust, I forgo it altogether, saving on prep and baking time. But, the ooey-gooey taste and texture we love about shoo fly pie is still there. Morton® Coarse Sea Salt sprinkled on top cuts through the gooey sweetness and gives a welcomed bit of crunch with every bite. Use a 10"x15" rimmed baking sheet - the filling fits it perfectly.
Makes 18-24 bars
- 1 cup All-Purpose flour
- ⅔ cup light brown sugar
- 1½ tablespoons shortening
- 1 cup sorghum syrup (if you can't find it, use black strap molasses)
- 1 large egg
- 1 teaspoon freshly cracked black pepper
- 1 cup hot water
- 1 teaspoon baking soda
- 1½ cups chopped pecans (optional)
- 1½ tablespoons Morton® Coarse Sea Salt
Preheat the oven to 400°F.
Mix together the flour and brown sugar in a medium mixing bowl with a fork. Work the shortening in with your fingers until it forms small crumbles. Set aside ¼ cup of the crumb mixture until the filling is ready to bake.
Add the sorghum, egg, black pepper and ¾ cup of the hot water to the remaining crumbs.
Add the baking soda to the remaining ¼ cup of hot water to activate. Pour into the mixture. Mix well with a wooden spoon. It will foam up slightly. Stir in the pecans, if desired.
Pour the mixture into a 10"x15" baking sheet. Top with the reserved crumbs. Place in the oven on the middle rack.
Bake for 10 minutes. Then turn the temperature down to 350°F. Bake for another 15 minutes or until a knife comes out clean in the center and the sides begin to pull away from the edge of the baking sheet.
Place on a wire rack to cool for 20-30 minutes. Sprinkle evenly with the Morton® Coarse Sea Salt. Cut into 1½”-2” bars.