Name: Shoofly Pie Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Pennsylvania Dutch
Ingredients: 1 unbaked 9-inch pie crust; 1 cup all-purpose flour; ⅔ cup light brown sugar (packed); 2 tablespoons unsalted butter (cold, cut into small pieces); ¾ cup unsulfured molasses; ¾ cup boiling water; ½ teaspoon baking soda; 1 large egg (beaten); Pinch of salt

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If you’re searching for a homespun treat brimming with nostalgia and irresistible aroma, look no further than Shoofly Pie. This comforting Pennsylvania Dutch classic combines a tender, buttery crumb topping with an oozy, old-fashioned molasses filling all tucked neatly inside a flaky, golden crust. Whether you love your slice gooey, cake-like, or somewhere in between, Shoofly Pie celebrates the simple joys of heritage baking and makes every kitchen smell like a warm hug.

Ingredients You’ll Need

One of the best things about Shoofly Pie is its simplicity—a short list of humble pantry staples come together to create something truly extraordinary. Each ingredient here brings unique character, whether it’s deepening the caramel notes, ensuring a luscious texture, or adding that signature crumbly crown on top.

Unbaked 9-inch pie crust: The vessel for all the goodness—use homemade or store-bought for ease.
All-purpose flour (1 cup): Provides the crucial body for the crumb topping and structure for the pie.
Light brown sugar (⅔ cup, packed): Infuses caramel sweetness and soft moisture into each bite.
Unsalted butter (2 tablespoons, cold, cut into small pieces): Ensures a tender, melt-in-your-mouth crumb with rich flavor.
Unsulfured molasses (¾ cup): The star of Shoofly Pie, bringing deep color and a luxurious, earthy sweetness.
Boiling water (¾ cup): Helps the molasses blend smoothly, making the filling glossy and cohesive.
Baking soda (½ teaspoon): Reacts with molasses to lighten the filling, creating its signature texture.
Large egg (beaten): Gives body and set to the filling, for perfect slicing.
Pinch of salt: Enhances all the other flavors—never skip it!

How to Make Shoofly Pie

Step 1: Prepare the Crumb Topping

Start by whisking together the flour and brown sugar in a medium mixing bowl. Grab your cold butter and cut it into the flour mixture using a fork or pastry blender. You’re aiming for a mix that looks like chunky sand—these buttery pebbles become the gorgeous crumb topping. Scoop out a generous half-cup of those crumbs and set them aside for later glory.

Step 2: Make the Molasses Filling

In another bowl, stir together your molasses and boiling water until smooth and silky. As the mixture cools a bit, sprinkle in the baking soda—it’ll fizz a little, that’s the magic happening! Once the bubbling subsides and the mixture isn’t piping hot, whisk in your beaten egg and a pinch of salt. Now you’ve got a luscious, liquid caramel that’s completely irresistible.

Step 3: Assemble the Pie

Grab your unbaked pie crust and set it on a baking sheet (a little mess insurance never hurts). Pour the molasses filling right into the shell, letting it settle naturally. Then, crown the filling with your reserved crumb mixture, scattering it evenly for that classic patchwork effect.

Step 4: Bake to Perfection

Bake your Shoofly Pie at 400°F for the first 10 minutes—this helps set the crust. Lower the oven temperature to 350°F and continue baking for 30 to 35 minutes. What you’re looking for is a center that’s mostly set but still has the tiniest wobble. Don’t fret if it looks a bit gooey; that’s what dreams (and wet-bottom pies) are made of!

Step 5: Cool and Slice

Let your pie cool completely on a wire rack before slicing. This helps the filling set up perfectly, making it easy to cut generous wedges without gooey spills. Trust me, that first slice is worth the wait!

How to Serve Shoofly Pie

Garnishes

For a finishing flourish, a light dusting of powdered sugar or a dollop of whipped cream is simply divine. Fancy a little extra indulgence? A scoop of vanilla ice cream alongside each slice brings a modern (and very enjoyable) twist to this old-school dessert.

Side Dishes

Shoofly Pie is incredibly rich, so pair it with something bright and tangy—a fresh fruit salad or just-brewed cup of coffee make a wonderful contrast. This pie truly shines at brunches or simple family gatherings, where it can be served warm or at room temperature.

Creative Ways to Present

Try baking individual Shoofly Pie tarts for a charming, personal touch. You can also cut the cooled pie into small squares and serve them as finger-friendly treats at parties. Feeling especially festive? Drizzle each portion with a thread of caramel sauce and a sprinkle of toasted pecans for a pie-bar-inspired dessert.

Make Ahead and Storage

Storing Leftovers

Shoofly Pie keeps beautifully at room temperature for up to two days if covered loosely with foil or plastic wrap. After that, pop it in the fridge and enjoy for up to four days—if it even lasts that long!

Freezing

To freeze, wrap your completely cooled pie (or individual slices) tightly in plastic wrap and then foil. It’ll keep in the freezer for up to three months. When you get a sudden craving, thaw overnight in the fridge and bring to room temperature before serving.

Reheating

To recapture that fresh-baked magic, warm slices in a low oven (about 300°F) for ten minutes. The crumb topping gets delightfully toasty again, and the filling softens just enough for that gooey, dreamy bite.

FAQs

What’s the story behind Shoofly Pie?

Shoofly Pie hails from Pennsylvania Dutch tradition and dates back to the 19th century, where it was likely enjoyed as a breakfast treat with strong coffee. Its name supposedly comes from bakers having to shoo flies away from the sweet, sticky molasses as the pie cooled on windowsills!

Can I use dark molasses instead of light?

Absolutely! Dark molasses will make the flavor deeper and more robust, as well as enhance the “wet-bottom” effect that many Shoofly Pie fans adore. Just be prepared for a bolder, more bittersweet profile.

Is Shoofly Pie always made with a homemade crust?

Not at all! While homemade crust is fantastic, a quality store-bought pie crust works beautifully and keeps this recipe weeknight-friendly. The filling and crumb topping are the real stars here.

Can I make Shoofly Pie in advance?

Definitely. Shoofly Pie actually tastes better after it’s had a few hours to rest. Assemble and bake the pie a day ahead, let it cool, then store at room temperature or in the fridge until you’re ready to serve.

How do I get a “wet bottom” versus a “dry” Shoofly Pie?

For a gooier, “wet-bottom” Shoofly Pie, use dark molasses and slightly reduce the baking time so the center stays soft. If you prefer a more cake-like texture, increase the crumb topping and bake an extra few minutes.

Final Thoughts

Shoofly Pie is a delicious slice of history, ready to be shared at your table—whether you’re new to the tradition or an old pro. There’s just something magical about the aroma, the contrast of buttery crumbs and silky molasses, and the happy faces around the table. Give it a try and let this classic dessert bring a little sweet nostalgia into your kitchen!

Shoofly Pie Recipe

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4.9 from 8 reviews

Author: admin
Total Time: 1 hour
Yield: 8 slices 1x
Diet: Vegetarian

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Description

Enjoy a taste of tradition with this classic Shoofly Pie recipe. A rich molasses filling nestled in a flaky pie crust, topped with a sweet crumbly mixture, this pie is sure to delight your taste buds.

Ingredients

Scale

Pie Crust:

1 unbaked 9-inch pie crust

Crumb Topping:

1 cup all-purpose flour
⅔ cup light brown sugar (packed)
2 tablespoons unsalted butter (cold, cut into small pieces)

Filling:

¾ cup unsulfured molasses
¾ cup boiling water
½ teaspoon baking soda
1 large egg (beaten)
Pinch of salt

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Instructions

Preheat the Oven: Preheat the oven to 400°F (200°C).
Prepare Crumb Mixture: In a medium bowl, combine flour and brown sugar. Cut in the butter until mixture resembles coarse crumbs. Set aside ½ cup for topping.
Mix Molasses Filling: In a separate bowl, stir together molasses and boiling water until smooth. Add baking soda and mix well. Stir in beaten egg and salt.
Assemble Pie: Pour molasses mixture into pie crust. Sprinkle reserved crumb topping over filling.
Bake: Bake at 400°F for 10 minutes, then reduce heat to 350°F (175°C) and bake for 30–35 minutes until center is set but slightly jiggly.
Cool and Serve: Cool pie completely before slicing.