Emeril's-style Shoo-Fly Pie


  • 2 cups Flour
  • 1 1/2 cups Light brown sugar
  • 1/4 tsp Salt
  • 1/2 Stick of butter
  • 2 tsp Baking soda
  • 1 1/2 cup Hot water
  • 2 ea Eggs
  • 2 cups Steen's Cane Syrup
  • 1 tsp Pure vanilla extract
  • 2 ea Unbaked 9" pie shells
  • 16 Scoops vanilla ice cream


Preheat the oven to 450° F.

In a mixing bowl, combine the flour, 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 heat to 375° F and bake for 25 to 30 minutes or until the top is firm. Remove from oven and serve warm with ice cream.

Makes 12

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