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Steen's Cane Syrup Shoofly Pie

Steen's Cane Syrup Shoofly Pie

  • Prep Time: 30 minutes
  • Total Time: 1 1/2 hours
  • Yield: 8 to 10 servings


  • 1 prepared (10-inch) Sweet Pie Crust
  • 1 cup bleached all-purpose flour
  • 3/4 cup light brown sugar
  • 2 tablespoons unsalted butter
  • Pinch salt
  • 1 teaspoon baking soda
  • 3/4 cup hot water
  • 1 large egg
  • 1 cup Steen's cane syrup
  • 1/2 teaspoon vanilla extract
  • 1 quart vanilla ice cream, or 2 cups sweetened, freshly whipped cream, as accompaniment


  • Combine the flour, brown sugar, butter and salt in a small bowl, and mix with your fingertips until it resembles coarse crumbs. Set aside.

  • Dissolve the baking soda in 1/4 cup of hot water in a mixing bowl. Add the egg, cane syrup, vanilla extract, and remaining 1/2 cup hot water. Whisk until smooth. Fold in half of the reserved crumb mixture, and set aside.

  • Preheat the oven to 450 degrees F.

  • Pour the cane syrup filling into the pie shell, and sprinkle the remaining crumb mixture evenly over the top. Bake for 10 minutes, then reduce the heat to 375 degrees F and bake for 25 minutes longer.

  • Remove the pie from the oven and let cool for at least 30 minutes. To serve, cut into thin slices and serve with vanilla ice cream on top.

Recipe Details