Monday, March 30, 2015

Chocolate Shoofly Pie with Pecan Whole Wheat Crust-Stephie's Virtual Bridal Shower

Chocolate Shoofly Pie with Pecan Whole Wheat Crust
Yay! Yay! YAYYY!!!

Today is super duper exciting: We're holding a SURPRISE virtual bridal shower for Stephie of Stephie Cooks! (Are you surprised, Stephie!!?) Myself, Stef, and Steph, teamed up with a bunch more of Stephie's bloggy buds to celebrate the amazingness that is Stephie and the excitement we all have for her and her soon-to-be hubby, Alex!

I LOVE LOVE Stephie-she's a fantastic baker, has the coolest mom, and she's just the sweetest gal. She's also been featured on this blog a couple times already. So I am thrilled to celebrate her happiness today with a bunch of her other friends!
Stephie's wedding is coming up SOON and--because I'm nosy and also because I was doing some espionage-style research for this shower--I asked Stephie to share some deets about the upcoming nuptials! And what I learned is so fitting and so perfect for them. They're having a beautiful rustic-elegance style wedding with turquoise and pinks: gorgeous. And for food? BBQ! (Which is perfect, esp. because Alex is a major carnivore) and cupcakes and pie instead of the standard cake--again...adorable and perfect! (And I wish I could be there to see-and taste-it all! But I'll settle for just drooling over wedding photos :D) Anyway, I really wanted to use their wedding as inspiration for what I was going to make!

And-in addition to the fact that they are having pie-when I think of that sort of country feeling...I think of pie. And shoofly pies and barns go together like....well....Stephie and Alex :)
Chocolate Shoofly Pie with Pecan Whole Wheat Crust
But! Since they're doing that rustic-chic spin, I decided to get a little fancy with my shoofly pie as well. So I made it a chocolate shoofly pie. And I put pecans on top (which, although optional, you should 100% do because they toast when the pie bakes and they're maybe the best part of the pie). And I made a whole wheat pecan pie crust (which is the perfect accompaniment). But first of all...what is a shoofly pie?
Chocolate Shoofly Pie with Pecan Whole Wheat Crust
Shoofly pies are traditional among the Pennsylvania Dutch and they're pretty much a molasses based pie. (The name shoofly comes because the scent of molasses attracts flies and they had to "shoo" them away). Now-in case you didn't know-molasses is what makes brown sugar different from granulated sugar. So-it's pretty much awesome. I made a wet bottomed version, which means that there is a crumb topping but the bottom is more sticky and...well..."wet". And, although it's not healthy, it's not terribly awful for you. There's very little butter and not a great deal of sugar either. It's pretty much just molasses and water and such. Oh...and in this case....chocolate. Which I think really helped make it a bit more sweet and rich. I loved how rustic it turned out! And the textures-you have that nutty earthy whole wheat pie crust, the gooey chocolatey/molasses-y filling, a slightly crisp crumb topping and then the toasted pecans and sea salt take it from being just an "Ok" dessert to a "Mmmmm give me another piece!" sort of pie. I loved it. I think Stephie & Alex would (even though chocolate isn't usually Stephie's biggest thing), and I know you will too!
Chocolate Shoofly Pie with Pecan Whole Wheat Crust
Now check out all the other delicious things Stephie's blogger friends made for her virtual shower!

The Cooking Actress – Chocolate Shoofly Pie with Pecan Whole Wheat Crust
Girl Versus Dough – Mini Meyer Lemon Coconut Scones
Sarcastic Cooking – Mini Buffalo Blue Cheese Chicken Pot Pies
The Roasted Root – Sweet Potato Rounds with Guacamole and Bacon
A Cedar Spoon – Strawberry Mint Mascarpone Crostini with Lemon Honey Drizzle
Very Culinary – White Chocolate Raspberry Parfaits
Rachel Cooks – Broccoli and Bacon Beer Cheese Dip
Bluebonnet Baker – Maple Bourbon Balls
Nutmeg Nanny – Broccoli Bacon Salad
Laura’s Mess – Spiced Apple and Buttermilk Cake
Seaweed and Sassafras – Herband Cheese Scones
Stetted – Meyer Lemon Meringue Pie
All Day I Dream About Food – Chocolate Fudge Crumb Bars
Dessert for Two – Mini Lemon Cakes
Foodie with Family – Smoked Salmon Cucumber Pizza

Chocolate Shoofly Pie 
with Pecan Whole Wheat Crust

Author: Kayle, "The Cooking Actress"
Pie crust from Simply Scratch and Shoofly pie adapted from Land 'O Lakes

Chocolate Shoofly Pie with Pecan Whole Wheat Crust
Makes one 9 inch pie.
Note: Place pie pan on a baking sheet just in case the pie bubbles over so that you don't end up with a mess all over your oven!

  • 3/4 cup pecan halves (or about 1 cup whole pecans)
  • 3/4 cup all purpose flour
  • 1/4 cup + 2 tbsp. whole wheat flour
  • 2 tbsp. light brown sugar
  • 1/4 tsp. kosher salt
  • 1 stick (or 1/2 cup or 8 tbsp.) unsalted butter, cold and cut into cubes
  • 2-4 tbsp. cold water
  • 1/2 cup hot water
  • 1 tsp. baking soda
  • 1/2 cup baking molasses (I used Golden Barrel Supreme Baking Molasses)--Amazon Affiliate link
  • 1 cup all purpose flour
  • 2/3 cup packed brown sugar
  • 2 tbsp. cold butter
  • 1 egg
  • 1 tsp. vanilla extract
  • 4 oz. semisweet chocolate chips (or a semisweet chocolate bar broken into pieces), melted
  • Garnish-whole pecans and sea salt, to taste
  • Butter and lightly flour a 9 inch pie plate.
  • Place the pecans in a food processor and pulse a few times to chop. Remove from processor and set aside.
  • Add flours, sugar, and salt to the food processor and process until combined. 
  • Add butter and pulse a few times.
  • Add back in pecans and pulse a few more times.
  • Add water, pulsing after each tablespoon, until the dough comes together and is crumbly (not wet!)
  • Transfer dough to a piece of plastic wrap-cover and flatten into a disk. Refrigerate for 30 minutes.
  • When ready to use (after the filling is done) roll the pie crust out on a well-floured surface (make sure the dough doesn't stick) until it's a bit bigger than the pie plate. Gently transfer to the prepared pie dish (either just lift it or roll the dough onto your rolling pin and unroll directly onto the pie dish) and crimp or flute the edges (after trimming off any excess overhang).
  • Preheat oven to 400F degrees. 
  • In a microwave safe bowl heat the chocolate on high in 30 second increments, stirring after each, until smooth and melted. Let cool for a bit.
  • In a small or medium bowl whisk together the hot water and baking soda. Then stir in the molasses.
  • In a medium or large bowl combine the flour and brown sugar. Cut in the cold butter (either using a pastry blender, 2 forks, or just your fingers--until the bitter is pea sized and the mixture resembles coarse crumbs). Measure out 1/2 cup of the crumbs and set the 1/2 cup aside.
  • To the crumbs in the bowl add the water and molasses mixture, egg, vanilla, and cooled melted chocolate. Whisk together until combined.
  • Pour into the prepared crust. Sprinkle the top with the reserved crumbs. Gently lay whole pecans on the top of the pie as desired (I did a couple concentric circles and one in the middle-next time I'll probably completely cover it with pecans).
  • Bake 10 minutes. 
  • Reduce oven temperature to 350F degrees and then bake another 30-40 minutes, until the filling is set. 
  • Immediately sprinkle warm pie with sea salt. Let cool completely cool (or at least until it's just warm) before serving. 
  • Cover leftover pie with saran wrap or place in an airtight container for up to 4 days.

Chocolate Shoofly Pie with Pecan Whole Wheat Crust


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