Classic Pennsylvania Dutch shoofly pie featuring a gooey dark molasses custard bottom and a sweet, buttery crumb topping.

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1. Preheat oven to 400°F (200°C) and prepare a 9-inch pastry crust in a pie plate.

2. Whisk the rich molasses liquid ingredients together in a medium bowl until smooth.

3. Cut butter into flour and brown sugar in a separate bowl until fine streusel crumbs form.

4. Alternate layers of molasses liquid and crumb topping into the prepared pie shell.

5. Bake at 400°F for 10 minutes, reduce heat to 350°F (175°C), and bake for 30 minutes until set.

6. Cool completely on a wire rack for 2 hours before slicing and serving.

Use dark unsulphured molasses for best flavor. Cool completely for clean slices.