Glenn
I grew up eating this version of Shoo Fly Pie and have never found anything done as well. The key to a good SFP is a wet bottom and a firm middle. If you can't cut it in wedges and have it stand up long enough to take a portrait, the consistency is too wet. On the other hand if it sets up nicely on the plate but requires a gallon of H2O to choke it down it is too dry. This recipe creates a pie that fits neatly in the sweet spot. Now comes the age old question: "Who rips the wings off all those flies?"