Wet Bottom Chocolate Shoofly Pie

Wet Bottom Chocolate Shoofly Pie


1-10″ unbaked pie crust, cold

1/2 cup dark chocolate chips

3/4 cup all-purpose flour

1/4 cup Dutch process cocoa

3/4 cup dark brown sugar

1 Tablespoon butter, cold and cubed

2 eggs

1 cup corn or golden syrup

3/4 cup hot water

1/4 cup hot water

1 teaspoon baking soda


Preheat oven to 375F. Spread chocolate chips onto bottom of pie crust and place in fridge. Combine flour, cocoa powder, dark brown sugar, and butter in a medium bowl until butter is thoroughly combined. Reserve 1/2 cup of dry mixture in a small bowl. Add eggs and syrup to remaining dry mixture. Add first hot water. Combine second hot water and baking soda in a separate small bowl, and then incorporate into wet mixture. Immediately pour into cold crust. Sprinkle remaining 1/2 cup dry mixture evenly over surface of pie filling. Bake for about 45 minutes, until filling has puffed up and springs back to the touch. Allow to cool to room temperature before cutting with a serrated knife. Store in an airtight container at room temperature for up to 1 week.

*Recipe adjusted from Kaitlyn Mader’s Wet Bottom Shoofly Pie recipe




2 thoughts on “Wet Bottom Chocolate Shoofly Pie

  1. Hello Butter is Beautiful. I especially like this recipe because the pie shell does not have to be blind baked. Do you have any chocolate pie (or any cream pie) recipes that do not require blind baking?

    1. Sometimes, I’ll substitute a graham cracker/chocolate cookie/biscotti crust for regular crust in recipes that call for a blind baked shell. Just make sure the filling doesn’t have a lot of excess liquid, as it can make the cookie crust soggy. This works great for cream, mousse, French silk, or precooked fruit pies.

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