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5 from 1 vote

Shoo Fly Whoopie Pie

A handheld version of shoo fly pie., but in a whoopie pie style!
Prep Time1 hr
Cook Time12 mins
Course: Dessert
Keyword: dessert, German, Lancaster County, molasses, PA dutch, Pennsylvania Dutch, Pie, Shoo Fly, Whoopie Pie
Servings: 12 pies

Ingredients

  • 1 cup granulated sugar
  • 1 cup shortening
  • 1/3 cup unsulfured molasses
  • 2/3 cup dark corn syrup
  • 2 large eggs
  • 4 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract

For the filling

  • 3/4 cup shortening
  • 2-3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 T milk
  • 1 T Turkey Syrup
  • 1/8 tsp salt

For the crumb topping

  • 1/4 cup flour
  • 2 T brown sugar
  • 1 T shortening

Instructions

  • For the Pies: Beat the shortening and sugar until it is light and fluffy. Then add the eggs, vanilla, molasses, and corn syrup and beat for another 1-2 minutes, or until your mixture is smooth. Then, add all of your dry ingredients to the bowl and beat on low speed until blended. Your dough will be thick --almost like a cookie dough --that's the way you want it! Cover your dough and place it in the refrigerator for 30-60 minutes. You can do this while you make the filling and crumbs for the recipe.
  • For the filling: Cream shortening, vanilla, salt, milk, and turkey syrup together. Then add 2 cups of the powdered sugar and beat until light and fluffy. Add up to 1 more cup of powdered sugar to achieve the consistency you'd like.
    For the crumb topping: Blend flour, brown sugar, and shortening together using a fork or pastry blender until it has an even consistency.
  • Baking and assembling: Preheat oven to 350 degrees F. Using a large scoop, make 24 pies (you might have a tablespoon or two of extra dough --that's okay!).
  • Roll each scoop of molasses-y goodness into a ball, then dip half of them into the crumb mixture (these will be the tops). Place on a lined cookie sheet. You don't want to overcrowd the sheet or else your pies might run into each other --I recommend no more than 6-8 pies on a sheet at at time.
  • Bake for 10-12 minutes and allow to cool.
  • Flip over the 12 pie halves that do not have crumbs on them. These are the bases of your pies.
  • Using the same size scoop as what you used for your pies, load each one of the them with filling. (I find a 2 to 1 ratio of pie to filling best.)
  • You can adjust this ratio as you'd like, but by using the same size scoop, you achieve this ratio --plus, you don't have people fighting over the pies with the most filling!
  • Now take the 12 pie halves that have crumbs and place one of each mound of filling. Give it a gentle press so that all of the fluffy goodness oozes to the edges. ¬†Wrap in plastic wrap and refrigerate --if they last that long!