Shoofly Pie with Gingerbread Ice Cream
- serves 6
The filling seperates as it bakes, creating a cake layer that hides a soft, creamy and sweet filling.
1 ⅓ cup all purpose flour
1 Tbsp sugar
½ tsp salt
10 Tbsp unsalted butter, diced and chilled
1 -20/10 Tbsp ice cold water
1 egg whiteShoofly Pie Filling
½ cup all purpose flour
¼ cup light brown sugar, packed
¼ cup unsalted butter, diced and chilled
½ cup hot water
¼ tsp instant coffee granules
½ tsp baking soda
⅓ cup golden corn syrup
3 Tbsp fancy molasses
½ tsp vanilla extract
dash ground cinnamonGingerbread Ice Cream
1 ¼ cup 2% milk
⅓ cup dark brown sugar, packed
2 Tbsp fancy molasses
2 tsp minced or grated fresh ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
3 large egg yolks
1 cup whipping creamTo Assemble Pie
1. Bring milk, brown sugar, molasses, ginger, spices and salt up to a simmer in a small, heavy-bottomed saucepot. In a small bowl, whisk egg yolks. Gradually add hot milk to egg yolks, whisking constantly, until all milk has been incorporated. Return mixture to the pot and stir over medium-low heat until the custard coats the back of a spoon, about 3 minutes. Remove from heat and strain. Chill completely.
2. Whisk whipping cream into custard mixture and pour into an ice cream maker. Churn ice cream according to manufacturer’s instructions. Scrape ice cream into a non-reactive container and keep frozen until ready to serve with Shoofly Pie.To Assemble Pie
1. For crust, stir flour, sugar and salt together. Cut in cold butter until pastry is an even crumbly texture but with a few visible bits of butter. Stir in 3 Tbsp cold water and add remaining water a little at a time just to bring dough together. Shape into a disc and chill for at least one hour.
2. Preheat oven to 375°F. On a lightly floured surface, roll out pastry to just less than ¼ -inch thick. Line 6 4-inch pie pans with pastry, tuck under rough edges and pinch or crimp to create a nice crust edge. Dock pastry with a fork and line with aluminum foil and weight with raw rice, dried beans or pie weights. Bake crust for 20 minutes, remove foil and weights and bake 10 minutes more, until bottom of crust dries and turns light golden. When crust comes out of the oven, brush lightly with egg white (this will set with the heat of the crust to create a waterproof crust). Reduce oven temperature to 350 °F.
3. While crust is baking, prepare filling. Combine flour and brown sugar and cut into butter until an even crumbly texture. In a separate large bowl, stir hot water and coffee granules to dissolve. Stir in baking soda, corn syrup, molasses, vanilla, salt and cinnamon into water and whisk well to combine. Spread flour crumble mixture onto baked crust (while crust is still hot) and pour molasses mixture over crumble – do not stir together. Bake for 35 to 40 minutes, until set (when you jiggle the tart, it will still seem a little fluid under the crust). Let cool for at least 40 minutes before slicing.
4. Shoofly pie, can be served warm or at room temperature. Pie can be prepared a day in advance and chilled until ready to serve.