An Easy Sheet Pan Shoofly Pie - Without the Crust!

This is my update version of mygreat great aunt Frances' Shoofly Pie recipe. And it's perfect for a no-fuss family get-together. I use sorghum instead of traditional black strap molasses, melding my Southern and Pennsylvania Dutch roots.

Rather than fussing with a pie crust, I forgo it altogether, saving on prep and baking time. But, the ooey-gooey taste and texture we love about shoo fly pie is still there. Morton® Coarse Sea Salt sprinkled on top cuts through the gooey sweetness and gives a welcomed bit of crunch with every bite.

Serves: 18-24 Bars Prep Time: 10 minutes Cooking Time: 25 minutes

Ingredients

• 1 cup all-purpose flour

• ⅔ cup light brown sugar

• 1½ tablespoons shortening

• 1 cup sorghum syrup

• 1 large egg

• 1 teaspoon freshly cracked black pepper

• 1 cup hot water

• 1 teaspoon baking soda

• 1½ cups chopped pecans (optional)

• 1½ tablespoons Morton® Coarse Sea Salt

Directions

1. Preheat the oven to 400°F.

2. Mix together the flour and brown sugar in a medium mixing bowl with a fork. Work the shortening in with your fingers until it forms small crumbles. Set aside ¼ cup of the crumb mixture until the filling is ready to bake.

3. Add the sorghum, egg, black pepper and ¾ cup of the hot water to the remaining crumbs. 

4. Add the baking soda to the remaining ¼ cup of hot water to activate. Pour into the mixture. Mix well with a wooden spoon. It will foam up slightly. Stir in the pecans, if desired.

5. Pour the mixture into a 10"x15" baking sheet. Top with the reserved crumbs. Place in the oven on the middle rack.

6. Bake for 10 minutes. Then turn the temperature down to 350°F. Bake for another 15 minutes or until a knife comes out clean in the center and the sides begin to pull away from the edge of the baking sheet.

7. Place on a wire rack to cool for 20-30 minutes. Sprinkle evenly with the Morton® Coarse Sea Salt. Cut into 1½”-2” bars.

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