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There are two basic forms of shoofly pie: wet-bottom, which is a huge-flavored, ooey-gooey confection as sweet as any pecan pie, and dry-bottom, which is more like coffee cake. A simple mix of molasses, sugar, and crumbs, it is a legacy of Amish cooks for whom electric-powered refrigerators are anathema. The logical explanation for it name is that that once it is baked, a shoofly pie must be set out to cool. Loaded with molasses and brown sugar, it is fly bait supreme. Somebody needs to shoo them away.