Originally intended as a simple breakfast to be enjoyed with morning coffee before a hard dayâ€™s work, shoo-fly pie is heavy, rich and thoroughly satisfying, best enjoyed in smallish portions. Because molasses remains the central flavor of this pie, it is important to use one that you like. To my taste, a half-and-half mix of Grandmaâ€™s Original molasses, which is mild to the point of tasting like a brown-sugar simple syrup, and Brer Rabbit, which is much more aggressively flavored and rich, works nicely. Read my feature on shoo-fly pie to learn more about this dessert. About the author: Amanda Clarke is a recovering restaurant pastry chef with a background in architecture. She lives in Brooklyn, New York, where she writes, tests, and develops recipes and works on freelance food-styling gigs between walkings and feedings of her two dogs and husband.