Well, guess what I found! I made this this morning and it couldn't be easier and tasts soooo goood!

Crustless Shoo-fly Pie

3/4 cup boiling water
1 1/2 teaspoons baking soda
1/2 cup molasses
1 egg, lightly beaten

3/4 cup flour
1/2 cup brown sugar
1/4 teaspoon salt
1 1/2 tablespoons vegetable oil

1. Preheat oven to 4oo°F. Spray a 10 inch pie pan with non-stick vegetable cooking spray and set aside.
2. Combine boiling water and baking soda and stir until completely dissolved. Add molasses. Gradually stir water and molasses mixture into beaten egg and mix well.
3. In another bowl, combine flour, sugar and salt. Using a pastry blender or fork, add oil, mixing until consistancy of coarse meal. Place alternate layers of liquid mixture and dry mixture in the prepared pan, ending with the dry mixture as the top layer.
4. Bake on a baking sheet in the preheated oven for 20 minutes. Reduce heat to 300° and continue baking 20 more minures or until firm. Cool on a wire rack until room temperature. Store covered in the refrigerator.

My notes:I used a glass deepdish 9 inch pie pan and it didn't run over. It was perfect! I also baked this in my toaster oven at 400° for 20 minutes, then 300° for 10 minutes. Could have baked 5 minutes more, but it was done enough for me. This is not a dry pie.