I am a connoisseur of shoofly pie. I have eaten the molassesy goodness as baked by some of the most bodacious bonneted baking babes of the Midwest (both P. Dutch and Amish). I was both happy and reserved to see West Seattle’s newest food addition, which not only specializes in shoofly, but also bakes a wicked strawberry rhubarb, makes galettes, chicken pot pies, and more. Basically anything in a crust is game.Shoofly pie is a molasses-based spongiform goo in pie crust. It is strong in taste, like somebody shook some Angostura bitters into your root beer, and should almost be required to have vanilla ice cream on the side. Owner Kimmy Hsieh Tomlinson does the original proud. She stays faithful to the dessert, but hers has an almost impossible lightness to it. A slice goes for $3.50 and is almost as big as 1/4 pie. And the crust? Wow, complete with little hand-cut stars. Penn natives and southerners note: This is the dry-bottom, cakier version of shoofly, as opposed to the gooeyer (as in the goo of a pecan pie) version.Shoofly Pie Company4444 California Ave. SWClosed Mon. and Tue.!