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Shoofly pie. I use this recipe:

Ingredients
Pastry for single-crust pie (9 inches)
1/2 cup packed brown sugar
1/2 cup molasses
1 large egg, room temperature
1-1/2 teaspoons all-purpose flour
1/2 teaspoon baking soda
1 cup boiling water
1 large egg yolk, room temperature, lightly beaten
TOPPING:
1-1/2 cups all-purpose flour
3/4 cup packed brown sugar
3/4 teaspoon baking soda
Dash salt
6 tablespoons cold butter, cubed
Directions
On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes.
Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely.
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°.
In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil.
Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Cover and refrigerate 1 hour.
Editor’s Note
Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts
1 piece: 540 calories, 22g fat (13g saturated fat), 99mg cholesterol, 630mg sodium, 82g carbohydrate (49g sugars, 1g fiber), 6g protein.

https://www.tasteofhome.com/recipes/shoofly-pie/

Seems to please even the pickiest.