Shoofly Pie is the ultimate Pennsylvania Dutch treat—a beautiful marriage of sweet, gooey molasses filling and a buttery, crumbly topping, all cradled in a flaky pie crust. This classic Shoofly Pie recipe brings authentic nostalgia with every bite, thanks to its homey ingredients and irresistible texture. Whether you’re a lifelong lover or a first-timer, get ready for a comforting slice of dessert that truly warms the soul.
Ingredients You’ll Need
The beauty of Shoofly Pie lies in its simplicity—each ingredient is essential, lending depth, warmth, or rich sweetness to the final result. Here’s what you’ll need to create this irresistible, old-fashioned pie:
- Unbaked 9-inch pie crust: Provides a flaky, buttery base that supports the lush molasses filling.
- All-purpose flour (1 cup): Forms the backbone of the crumb topping, adding lightness and helping to absorb just enough moisture.
- Brown sugar, packed (2/3 cup): Offers deep, caramel-like flavor, balancing molasses’ boldness with rounded sweetness.
- Unsalted butter, cold & cubed (2 tablespoons): Gives richness and crisp texture to the streusel, melting as it bakes to form those signature golden crumbs.
- Molasses (1 cup): The starring ingredient! This imparts richness and a distinct depth of flavor unique to Shoofly Pie.
- Hot water (3/4 cup): Helps dissolve the molasses and activates the baking soda for a silky-smooth filling.
- Baking soda (1/2 teaspoon): Reacts with the acidic molasses to lighten the filling, giving it that classic, tender texture.
- Large egg, beaten (1): Adds structure and helps the filling set into its delightful, ever-so-slightly gooey state.
- Salt (1/4 teaspoon): Just a pinch brings out the richness and enhances every flavor in the pie.
How to Make Shoofly Pie
Step 1: Preheat the Oven
Start by preheating your oven to 375°F. A properly heated oven is key to achieving that perfect golden crust and gooey molasses layer. Assemble your equipment now so you’re ready to move efficiently once you get going.
Step 2: Make the Crumb Topping
In a medium bowl, combine the all-purpose flour and brown sugar. Add the cold, cubed butter, then use a pastry cutter or fork to cut the butter in until the mixture resembles coarse crumbs. These rustic crumbs are essential for texture—they’ll crisp beautifully on top and offer a lovely contrast to the lush filling. Be sure to set aside half a cup of this mixture for the all-important topping.
Step 3: Mix the Molasses Filling
In a separate bowl, whisk together the molasses and hot water until the mixture is smooth and glossy. Stir in the baking soda and salt, letting the reaction aerate the filling ever so slightly. Finally, gently whisk in the beaten egg, which helps hold everything together into one luscious, cohesive pie.
Step 4: Assemble Your Shoofly Pie
Pour the finished molasses filling directly into your unbaked pie crust. Take your reserved crumb mixture and sprinkle it evenly over the top—don’t worry if it sinks a bit, that’s part of the magic! This step is where Shoofly Pie earns its signature look and texture.
Step 5: Bake to Perfection
Transfer your pie to the preheated oven. Bake for 35 to 40 minutes, or until the center is just set and the top is a lovely, crackling golden brown. If you prefer a slightly gooier center (as many do!), check for doneness at the 35-minute mark. Let your Shoofly Pie cool completely before diving in, as this resting period ensures that the filling stays silky and the slices hold their shape.
How to Serve Shoofly Pie
Garnishes
Shoofly Pie shines with classic simplicity, but a dollop of freshly whipped cream or a scoop of vanilla ice cream adds just the right touch. For a whimsical twist, a sprinkle of powdered sugar or a dash of cinnamon on top brings aroma and an extra visual pop.
Side Dishes
Pair your slice of Shoofly Pie with freshly brewed coffee or a tall glass of cold milk—both are traditional, comforting partners. If you’re serving it for brunch or a festive dessert table, fresh berries or a light fruit salad balances the pie’s richness perfectly.
Creative Ways to Present
For a fun dinner party dessert, try cutting your Shoofly Pie into mini squares and serving them on a rustic wooden board. You can also jar up individual pie portions for a picnic, or present slices with caramel drizzle for a show-stopping finish.
Make Ahead and Storage
Storing Leftovers
After everyone’s had their fill, wrap any leftover Shoofly Pie tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. For longer keeping, transfer it to the fridge, where it will stay fresh and moist for up to five days.
Freezing
You can absolutely freeze Shoofly Pie! Wrap individual slices or the whole pie tightly in a double layer of plastic and foil. It thaws beautifully; just let it come to room temperature overnight or defrost gently in the fridge.
Reheating
To bring back that fresh-baked aroma, reheat slices in a 300°F oven for about 10 minutes or microwave them for 20 to 30 seconds. If you’re after that glorious gooeyness, the oven is best—it keeps the crust crisp and the molasses layer soft.
FAQs
What’s the difference between wet-bottom and dry-bottom Shoofly Pie?
Wet-bottom Shoofly Pie, like this version, features a distinct, gooey molasses layer above the crust, while dry-bottom versions bake up with a more uniformly cakey interior. Both are delicious, but the wet-bottom style is extra luscious for molasses fans.
Can I use a store-bought pie crust?
Definitely! While homemade crust is wonderful, Shoofly Pie tastes fantastic with a quality store-bought crust. That way, you can focus on nailing the filling and crumb topping.
Is there a substitute for molasses?
For the traditional Shoofly Pie flavor, nothing beats genuine molasses. If you’re in a pinch, dark corn syrup or a combination of honey and dark brown sugar can mimic some of the taste, but the signature richness won’t be quite the same.
Can I make Shoofly Pie ahead of time?
Absolutely! Shoofly Pie actually improves as it sits, deepening in flavor and texture. Bake it the day before, then let it rest covered at room temperature or in the fridge until you’re ready to serve.
Is Shoofly Pie suitable for vegetarians?
Yes, this recipe is vegetarian as written. Just check your pie crust ingredients if you’re using a store-bought version, as some may contain lard rather than butter or vegetable shortening.
Final Thoughts
If you’re searching for a dessert with rich history, bold flavor, and true comfort, Shoofly Pie cannot be beat. Give this cozy classic a try and share a taste of Pennsylvania Dutch tradition with your friends and family—you just might find a new forever favorite!
Print
Shoofly Pie Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, molasses-filled goodness of Shoofly Pie with this classic Pennsylvania Dutch recipe. A sweet treat perfect for gatherings or simply satisfying your dessert cravings.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Crumb Topping:
- 1 cup all-purpose flour
- 2/3 cup brown sugar (packed)
- 2 tablespoons unsalted butter (cold and cubed)
Filling:
- 1 cup molasses
- 3/4 cup hot water
- 1/2 teaspoon baking soda
- 1 large egg (beaten)
- 1/4 teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Prepare the Crumb Topping: Combine flour and brown sugar. Cut in butter until mixture forms coarse crumbs. Reserve 1/2 cup for topping.
- Make the Filling: Whisk molasses and water. Add baking soda, salt, and beaten egg.
- Assemble the Pie: Pour filling into crust. Sprinkle reserved crumbs on top.
- Bake: Bake for 35–40 minutes until set and golden.
- Cool and Serve: Cool pie completely before slicing.
Notes
- Shoofly pie can be served warm or at room temperature with whipped cream.
- This recipe results in a gooey molasses layer, known as a ‘wet-bottom’ pie.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Pennsylvania Dutch
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 32g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
