Emeril's Shoofly Pie
- 2 cups flour
- 1 1/2 cups light brown sugar
- 1/4 teaspoon salt
- 1/2 stick of butter
- 2 teaspoons baking soda
- 1 1/2 cups hot water
- 2 eggs
- 2 cups Steen's 100 percent Pure Cane Syrup
- 1 teaspoon pure vanilla extract
- 2 unbaked 9-inch pastry shells
- 16 scoops of vanilla bean ice cream
- Preheat the oven to 450 degrees F. 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 F and bake for 25 to 30 minutes or until the top is firm.
- Remove from the oven and serve warm with ice cream.
flour, light brown sugar, salt, butter, baking soda, water, eggs, steens, vanilla, pastry shells, vanilla bean
Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-shoofly-pie-recipe.html (may not work)