If you’ve never experienced the warm, molasses-kissed comfort of a classic Shoofly Pie Recipe, you’re in for a real treat. This Pennsylvania Dutch dessert is a nostalgic blend of sweet, spiced filling nestled beneath a crumbly, buttery topping. It’s the kind of pie that wraps you up in cozy memories with every bite, balancing the deep, rich flavors of molasses with a tender, crumbly texture that’s simply irresistible. Whether you’re baking it for a family gathering, a holiday celebration, or a simple weekend indulgence, this Shoofly Pie Recipe delivers a glorious homemade charm that feels both timeless and special.
Ingredients You’ll Need
The beauty of this Shoofly Pie Recipe lies in its simplicity—the ingredients are straightforward and easy to find, yet each one plays a crucial role in creating that classic flavor and perfect texture. From the rich molasses to the warm spices and crumbly topping, every element contributes something special.
- Unbaked 9-inch pie crust: This forms the sturdy, buttery base to hold all the delicious filling.
- 1 cup all-purpose flour: Vital for the crumbly topping and structure of the filling.
- 2/3 cup brown sugar (packed): Adds sweetness with a hint of caramel that pairs beautifully with molasses.
- 2 tablespoons unsalted butter (cold and cubed): Creates the tender crumbs when cut into the flour and sugar.
- 3/4 cup molasses: The star ingredient, giving the pie its deep, robust flavor and beautiful color.
- 3/4 cup hot water: Helps dissolve the molasses and other ingredients for a smooth filling.
- 1/2 teaspoon baking soda: Reacts with molasses to lighten the filling and give it lift.
- 1 large egg (beaten): Binds everything together for a silky, set filling.
- 1/2 teaspoon cinnamon: Adds warm, fragrant spice that complements the molasses.
- 1/4 teaspoon ground ginger: Provides a subtle zing that brightens the flavor.
- 1/4 teaspoon salt: Balances sweetness and enhances all other flavors.
How to Make Shoofly Pie Recipe
Step 1: Prepare the Crumb Topping
Start by combining the all-purpose flour and brown sugar in a medium bowl. Then add the cold, cubed butter and work it in using a pastry cutter or your fingers until the mixture looks like coarse crumbs. This crumbly texture will give your pie its signature crunchy topping that beautifully contrasts the gooey filling underneath. Don’t forget to set aside half of this mixture for later—it’s going on top of the pie before baking.
Step 2: Mix the Filling
In a separate bowl, whisk together the molasses, hot water, baking soda, beaten egg, cinnamon, ginger, and salt. The hot water helps everything combine smoothly while the baking soda reacts with the molasses to create a light, tender filling. This mixture is what transforms this pie from a simple treat into a rich, deeply flavored experience.
Step 3: Assemble the Pie
Pour the molasses filling into the unbaked 9-inch pie crust, spreading it evenly. Then sprinkle the reserved crumb topping evenly over the surface. This layering is key to achieving that wet-bottom Shoofly Pie style, where a sticky molasses layer sits beneath a crispy, buttery crust.
Step 4: Bake to Perfection
Pop your pie into a preheated 400°F oven for 10 minutes to start the cooking process off hot, then reduce the temperature to 350°F and bake for another 30 to 35 minutes. You’ll know it’s ready when the filling is set and the crumb topping turns a gorgeous golden brown. Let it cool completely—this waiting makes slicing easier and helps the flavors to fully develop.
How to Serve Shoofly Pie Recipe
Garnishes
This pie shines as it is, but adding a simple garnish can elevate it further. A dollop of freshly whipped cream or a scoop of vanilla ice cream creates a creamy counterpoint to the deep sweetness of the pie. A light dusting of powdered sugar or a sprinkle of cinnamon can also add a pretty finishing touch without overpowering the classic flavors.
Side Dishes
Shoofly Pie pairs beautifully with a hot cup of coffee or spiced tea, making it the ideal dessert or afternoon treat. For a heartier dessert spread, serve with fresh fruit like sliced apples or pears, which bring a refreshing brightness that complements the pie’s richness. It’s also a delightful end to a rustic meal featuring hearty breads and cheeses.
Creative Ways to Present
If you want to impress guests, consider serving individual Shoofly Pie Recipe portions in small ramekins or as mini hand pies with lattice crumb tops. You could even layer the filling and crumb topping in parfait glasses for a deconstructed, spoonable version. These playful presentations keep the spirit of the traditional but add a fresh twist to your dessert table.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftover Shoofly Pie with plastic wrap or store it in an airtight container to keep it fresh. It will stay delicious for up to 3 days at room temperature or up to a week in the refrigerator. The flavors often deepen with time, so leftovers are sometimes even better than the first day!
Freezing
You can freeze Shoofly Pie for longer storage by wrapping it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating for the best texture.
Reheating
Warm your pie gently in a 325°F oven for about 15-20 minutes, or until heated through. This revives that fresh-baked texture and brings back the enticing aroma of molasses and spices. Avoid microwaving if possible, as it can make the crumb topping soggy.
FAQs
What does Shoofly Pie taste like?
Shoofly Pie has a rich, molasses-forward sweetness with warm spice notes from cinnamon and ginger. Its crumbly topping contrasts with a gooey, almost cake-like filling, making it a comforting and deeply flavored dessert.
Can I make Shoofly Pie Recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just be sure your pie crust is gluten-free as well. The texture may be slightly different, but the flavors will remain wonderfully close to the original.
Is Shoofly Pie traditionally wet-bottom or dry-bottom?
There are two traditional variations: wet-bottom and dry-bottom. This Shoofly Pie Recipe is the wet-bottom style, characterized by its moist, gooey filling beneath the crumb topping, which is the most popular and classic version.
Can I use blackstrap molasses instead of regular molasses?
Absolutely! Blackstrap molasses offers a stronger, more intense flavor, which will give your Shoofly Pie Recipe a bold, slightly bitter note that molasses lovers adore. Adjust sugar slightly if desired to balance the stronger taste.
How long does it take to bake Shoofly Pie?
This Shoofly Pie Recipe requires about 45 minutes of baking time after a quick initial 10-minute burst at higher heat. Total prep and bake time is around one hour, making it pretty quick for such a deeply flavorful pie.
Final Thoughts
There’s something truly special about making and sharing this Shoofly Pie Recipe. It’s a dessert that carries a story in every bite, blending simple ingredients into a soulful treat that feels like home. Whether you’re sharing it with family, friends, or savoring a quiet moment alone, this pie offers warmth and sweetness that linger long after the last slice is gone. I can’t recommend enough giving it a try—you might just find a new favorite to return to again and again.
Print
Shoofly Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: Pennsylvania Dutch
- Diet: Vegetarian
Description
Shoofly Pie is a classic Pennsylvania Dutch dessert known for its rich molasses filling and crumbly topping. This wet-bottom style pie features a gooey molasses layer beneath a crisp, sugary crust, making it a comforting and sweet treat perfect for any occasion.
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
- 3/4 cup molasses
- 3/4 cup hot water
- 1/2 teaspoon baking soda
- 1 large egg (beaten)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to prepare for baking the pie.
- Prepare Crumb Mixture: In a medium bowl, combine the flour and brown sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Reserve 1/2 cup of this mixture to use later as the topping.
- Mix Filling: In another bowl, whisk together the molasses, hot water, baking soda, beaten egg, cinnamon, ginger, and salt until the mixture is fully combined and smooth.
- Assemble Pie: Pour the molasses filling into the unbaked 9-inch pie crust. Then, evenly sprinkle the reserved crumb mixture over the top of the filling.
- Bake Pie: Place the pie in the oven and bake at 400°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for an additional 30 to 35 minutes, until the filling is set and the crumb topping is golden brown.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing into 8 pieces and serving.
Notes
- Shoofly pie can be made in two styles: wet-bottom and dry-bottom. This recipe is for the wet-bottom version, featuring a gooey and moist molasses layer beneath the crumb topping.
- For a more robust molasses flavor, use blackstrap molasses instead of regular molasses.
