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Full Online Book HomeLearning KitchenPies - Chocolate - Chocolate Shoo-fly Pie By Connie
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Pies - Chocolate -  Chocolate Shoo-fly Pie By Connie Post by :RayRG Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3232

Click below to download : Pies - Chocolate - Chocolate Shoo-fly Pie By Connie (Format : PDF)

Pies - Chocolate - Chocolate Shoo-fly Pie By Connie

1 unbaked 9" pie shell
1/4 tsp. baking soda
1 1/3 c. boiling water
1 1/2 c. (16 oz. can) Hershey's syrup
1 tsp. vanilla
1 1/3 c. unsifted all-purpose flour
1/2 c. sugar
1/4 tsp. baking soda 1/4 tsp. salt
1/3 c. butter
Cinnamon


Dissolve 1/4 teaspoon baking soda in boiling water; stir in chocolate syrup and vanilla. Set aside.

Combine flour, sugar, 1/4 teaspoon baking soda and salt. Cut in butter with pastry blender to form coarse crumbs.
Set aside 1 cup each of chocolate mixture and crumbs.

Gently combine remaining chocolate and crumbs, stirring just until crumbs are moistened (mixture will be lumpy). Pour reserved cup of chocolate mixture into pastry shell.
Pour chocolate-crumb mixture evenly over liquid in shell. Top with remaining 1 cup crumbs. Sprinkle with cinnamon.

Bake at 375 degrees for 60 minutes or until set. Cool completely.
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Pies - Chocolate -  Chocolate Shoo-fly Pie Pies - Chocolate - Chocolate Shoo-fly Pie

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Top Part: 2 c. brown sugar 1 c. lard or oil 2 eggs 4 Tbsp. cocoa 2 c. molasses 4 c. flour 2 c. hot water 2 Tbsp. baking soda 2 Tbsp. vanilla 1/2 tsp. cinnamon 1/4 tsp. salt Bottom Part: 1 qt. water 1 1/4 c. sugar 2 Tbsp. cocoa 3 Tbsp. clear jell 1 tsp. vanilla Top Part: Mix sugar, oil, eggs and cocoa. Add soda to molasses and hot water. Add to first mixture, then add flour, cinnamon, salt and vanilla. Bottom Part: Cook together water, sugar, cocoa and clear jell. Add butter and vanilla when cooked. When
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