Shoo-Fly Pie with Whipped Cream

• 3/4 cup corn syrup, dark
• 1/4 cup molasses
• 1 teaspoon baking soda
• 1 each eggs lightly beaten
• 1 cup water boiling
• 1 cup flour, all-purpose
• 2 tablespoons vegetable shortening
• 23 cup brown sugar
• 1 each pie shell (9 inch) 9 inch
• whipped cream

1. Preheat oven to 400F (200C).
2. Prepare 1 unbaked 9-inch pie shell.
3. BOTTOM PART: In medium size mixing bowl, combine corn syrup, molasses and water; stir in baking soda.
4. Beat a little of the molasses mixture into lightly beaten egg, stir this back into the mixing bowl.
5. TOP PART: With pastry blender, mix together flour, shortening and brown sugar until it is the texture of coarse crumbs.
6. Take 1 cup of the crumb mixture and mix it into the molasses mixture, then pour into unbaked pie shell.
7. Scatter remaining crumbs on top.
8. Bake in 400-degree oven for 25 minutes or until crust is lightly browned and filling is puffy.
9. Remove from oven, let cool to room temperature before cutting.
10. Top with whipped cream.

corn syrup, molasses, baking soda, eggs, water boiling, flour, vegetable shortening, brown sugar, pie shell, whipped cream

Taken from recipeland.com/recipe/v/shoo-fly-pie-whipped-cream-5033 (may not work)