Experience a twist on the classic Pennsylvania Dutch dessert with this delightful Vegan Shoo Fly Pie! This version replaces traditional ingredients with innovative vegan alternatives, all while maintaining the rich, molasses flavor and crumbly texture that makes this pie so irresistible.

Ingredients

For the Pie Crust:

  • 2 cups all-purpose flour
  • 1/2 cup coconut oil, solid (not melted)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 4 to 6 tablespoons ice water

For the Filling:

  • 1 cup unsulfured molasses
  • 1/2 cup brown sugar, packed
  • 1 cup hot water
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

For the Crumb Topping:

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup coconut oil, solid
  • 1 teaspoon ground cinnamon

For the Coconut Whipped Topping:

  • 1 can full-fat coconut milk, refrigerated overnight
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Instructions

Start by preparing the pie crust. In a mixing bowl, combine flour, sugar, and salt. Cut in the solid coconut oil until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough holds together. Press the dough into a 9-inch pie pan and refrigerate while preparing the filling.

For the filling, in a large bowl, combine the molasses, brown sugar, hot water, and baking soda. Stir in the vanilla, cinnamon, ginger, and cloves until well mixed.

Now, for the crumb topping, in a separate bowl, mix flour, brown sugar, and cinnamon. Cut in the solid coconut oil until the mixture resembles coarse crumbs.

Preheat your oven to 350°F (175°C). Remove the pie crust from the refrigerator and pour the molasses filling into it. Sprinkle the crumb topping evenly over the filling.

Bake the pie for 35 to 40 minutes, or until the filling is set and the top is golden brown. Allow it to cool completely before serving.

While the pie cools, prepare the coconut whipped topping. Carefully scoop out the solid coconut cream from the chilled coconut milk can, leaving the liquid behind. In a mixing bowl, whip the coconut cream with maple syrup and vanilla extract until fluffy and smooth.

Once the pie has cooled, slice and serve with a generous dollop of coconut whipped topping. Enjoy this unique and flavorful take on Shoo Fly Pie!