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Brief Overview
Shoofly pie is one of those rustic American desserts that feels like a story baked into a crust. Deeply rooted in Pennsylvania Dutch tradition, this molasses based pie combines rich flavour with homespun simplicity. It is sweet, dark, and deeply nostalgic, often served with a strong cup of coffee.
Despite its humble appearance, shoofly pie holds a special place in American culinary history. It is the kind of pie that reflects a time when desserts were crafted from what was on hand, yet still managed to leave a lasting impression on the table. Sticky, spiced, and crumbly on top, it invites curiosity and comfort in equal measure.
What Is Shoofly Pie?
Shoofly pie is a baked dessert with a molasses filling and a crumbly, buttery topping. It is traditionally made in a shortcrust pie shell and often served at room temperature. There are two common styles of the pie, known as wet bottom and dry bottom, depending on the consistency of the filling.
The wet bottom version is more custard like beneath the sugary crust, while the dry bottom is firmer throughout. Either way, it walks a line between cake and pie, making it both filling and satisfying. The intense molasses flavour is softened by the sweetness of the crumbs, creating a dessert that is bold but balanced.
Ingredients and Taste
The filling of shoofly pie begins with molasses, the dark syrup that gives the dessert its distinctive richness. This is mixed with baking soda and hot water, which helps mellow the sharpness and lighten the texture. Brown sugar is added for sweetness, along with flour to thicken the mix.
The topping, often called a crumb mixture, is made by combining flour, brown sugar, and butter until it resembles coarse breadcrumbs. When baked, this mixture turns golden and crisp, creating a contrast to the soft filling below. The crust, usually plain pastry, acts as a neutral base for the bold layers above.
Taste wise, shoofly pie is robust and earthy, with molasses providing a deep, almost bittersweet note that lingers. The crumbs on top add a buttery sweetness, while the base ties it all together. It is a pie that is less sugary than it looks and more flavourful than you might expect.
A Taste of History
Shoofly pie is strongly linked to the Pennsylvania Dutch, a cultural group descended from German speaking immigrants who settled in the region in the eighteenth century. The pie’s name is often said to come from the need to shoo flies away from the sticky filling as it cooled on windowsills.
Its molasses heavy filling reflects a time when refined sugar was less accessible and molasses was a common sweetener in many households. Over the years, shoofly pie became more than a thrifty dessert. It became a tradition, passed down through generations, especially in Amish and Mennonite communities.
Today, shoofly pie remains a beloved slice of Americana. It is found in diners, farm markets, and kitchen tables across Pennsylvania and beyond. While its ingredients are simple, the flavour carries the memory of heritage and the pride of handmade baking. It is, in every sense, a pie with a past.
How to make Traditional Shoofly Pie
Shoofly Pie is a beloved classic from Pennsylvania Dutch kitchens, known for its sweet molasses base and tender, buttery crumb topping. It’s part cake, part pie, with a rich aroma that fills the kitchen as it bakes. Expect a rustic charm and a satisfying bite. This recipe captures the authentic texture and taste, ideal for sharing. See the recipe card at the bottom for printable directions
Ingredients
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup light brown sugar (firmly packed)
- 4 tablespoons unsalted butter (cold and diced)
- ¼ teaspoon ground cinnamon
- Pinch of salt
For the Molasses Filling:
- ½ cup unsulphured molasses
- ½ cup boiling water
- ¼ teaspoon baking soda
- 1 egg (lightly beaten)
For the Pie Base:
- 1 unbaked 9 inch pie crust (shortcrust or traditional Amish style lard crust works well)
Cooking Instructions
Step 1: Preheat and Prepare Crumb Topping
To begin, preheat your oven to 190°C (375°F). In a large bowl, combine the flour, brown sugar, cinnamon, and a pinch of salt. Add cold, diced butter and use your fingertips or a pastry cutter to rub the mixture until it resembles coarse breadcrumbs. Set aside.
Step 2: Prepare the Molasses Filling
In a separate bowl, whisk the molasses and boiling water until smooth. Stir in the baking soda and let it foam slightly. Once the mixture settles, whisk in the lightly beaten egg. The mixture should be glossy and thin.
Step 3: Assemble the Pie Crust
Line a 9 inch pie plate with your prepared pie crust, trimming and crimping the edges neatly. Prick the base lightly with a fork to help avoid bubbling. Place the shell in the fridge while you finish prepping.
Step 4: Combine Crumbs and Molasses
Sprinkle half of the crumb mixture evenly over the base of the chilled pie crust. Carefully pour the molasses filling over it. The crumbs will rise and partially float, giving the pie its signature texture.
Step 5: Add Remaining Crumbs
Scatter the rest of the crumb mixture over the top of the filling. Do not press down. The light layering will create a soft crust on top as it bakes.
Step 6: Bake the Pie
Place the pie in the centre of the oven and bake for 35 to 40 minutes. The filling should puff slightly and set with a slight wobble in the centre. If the crust edges brown too quickly, cover them with foil.
Step 7: Cool the Pie
Remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour. This helps the filling set properly and makes slicing easier.
Step 8: Slice and Serve
Once cooled, slice the pie into quarters to serve four. A sharp knife works best for clean cuts. The contrast of the sticky base and crumbly top is part of the charm.
Step 9: Optional Garnishes
Serve as-is, or add a dollop of lightly whipped cream or a scoop of vanilla ice cream. Some even enjoy it with a slice of sharp cheddar on the side.
Step 10: Storing Leftovers
Store any leftovers covered at room temperature for up to two days. For longer storage, refrigerate and reheat slightly before serving.
Cooking Tips for Perfect Shoofly Pie
- Use cold butter in the crumb topping for the best texture
- Do not skip the boiling water; it ensures the molasses blends properly
- Let the molasses mixture cool slightly before adding the egg to avoid curdling
- Use a metal or glass pie dish for even heat distribution
- Always allow the pie to cool fully before slicing to prevent runny filling
Shoofly Pie (Molasses Crumb Pie)
Ingredients
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup light brown sugar firmly packed
- 4 tablespoons unsalted butter cold and diced
- ¼ teaspoon ground cinnamon
- Pinch of salt
For the Molasses Filling:
- ½ cup unsulphured molasses
- ½ cup boiling water
- ¼ teaspoon baking soda
- 1 egg lightly beaten
For the Pie Base:
- 1 unbaked 9 inch pie crust shortcrust or traditional Amish style lard crust works well
Instructions
- To begin, preheat your oven to 190°C (375°F). In a large bowl, combine the flour, brown sugar, cinnamon, and a pinch of salt. Add cold, diced butter and use your fingertips or a pastry cutter to rub the mixture until it resembles coarse breadcrumbs. Set aside.
- In a separate bowl, whisk the molasses and boiling water until smooth. Stir in the baking soda and let it foam slightly. Once the mixture settles, whisk in the lightly beaten egg. The mixture should be glossy and thin.
- Line a 9 inch pie plate with your prepared pie crust, trimming and crimping the edges neatly. Prick the base lightly with a fork to help avoid bubbling. Place the shell in the fridge while you finish prepping.
- Sprinkle half of the crumb mixture evenly over the base of the chilled pie crust. Carefully pour the molasses filling over it. The crumbs will rise and partially float, giving the pie its signature texture.
- Scatter the rest of the crumb mixture over the top of the filling. Do not press down. The light layering will create a soft crust on top as it bakes.
- Place the pie in the centre of the oven and bake for 35 to 40 minutes. The filling should puff slightly and set with a slight wobble in the centre. If the crust edges brown too quickly, cover them with foil.
- Remove the pie from the oven and allow it to cool on a wire rack for at least 1 hour. This helps the filling set properly and makes slicing easier.
- Once cooled, slice the pie into quarters to serve four. A sharp knife works best for clean cuts. The contrast of the sticky base and crumbly top is part of the charm.
- Serve as-is, or add a dollop of lightly whipped cream or a scoop of vanilla ice cream. Some even enjoy it with a slice of sharp cheddar on the side.
- Store any leftovers covered at room temperature for up to two days. For longer storage, refrigerate and reheat slightly before serving.
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