Page 81 - United States of Pie

Make the molasses filling: In a medium-size bowl, combine the
molasses and the eggs and beat until smooth.
In a small bowl, combine the boiling water and the baking soda,

stirring to dissolve the soda. All at once, add the water mixture to the
molasses mixture (the mixture will bubble up), and beat well until
combined—it’s crucial to work quickly to prevent the mixture from
bubbling over.
Pour the molasses filling over the crumb layer in the pie shell.
Sprinkle the remainder of the crumb topping over the surface of the
pie, creating a ring of topping around the perimeter of the pie and
leaving the center of the pie nearly open. (This allows the filling to

expand, if necessary.)
Bake the pie for 35 to 40 minutes. The molasses filling will bubble
up, but will firm as the pie cools. This pie may be eaten when still a
bit warm.