Traditional Shoofly Pie

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Traditional Shoofly Pie

There’s something deeply comforting about recipes that feel like they’re from another time—something rustic, humble, and completely irresistible. That’s exactly what Shoofly Pie is to me. This molasses-sweetened dessert, with its crumbly, buttery topping and rich, cake-like filling, brings me back to the simplicity of family gatherings and warm kitchens. I first made Shoofly Pie out of curiosity after reading about its Pennsylvania Dutch origins, but it quickly earned a place on our family’s list of favorites.

I remember the first time I served it to my family on a cozy Sunday morning. I cut generous slices, the sweet, molasses-rich aroma still warm in the air. My husband took a bite and immediately said, “Why haven’t we had this before?” And the kids—who usually need chocolate in everything—were scraping up every last crumb. That’s when I knew we had a winner.

What I love about Shoofly Pie is that it’s not overly fussy. The ingredients are pantry staples, the steps are straightforward, and the result is always impressive. It’s perfect for a weekend breakfast treat, but it also feels right at home next to a scoop of ice cream after dinner. Over the years, it’s become one of those “go-to” recipes I rely on when I want something familiar but still a little special. And honestly? It’s hard not to smile when you’re eating a dessert with a name as charming as Shoofly Pie.

Questions I Often Get Asked About This Recipe

What does Shoofly Pie taste like?
It has a deep, rich molasses flavor with a hint of spice, balanced by a sweet, buttery crumble topping. Think of it like a cross between a gingerbread cake and a crumb pie.

Is this the “wet bottom” or “dry bottom” version?
This recipe is the traditional “wet bottom” version, which means the base stays gooey and custardy while the top bakes into a soft cake-like layer with crumbs on top.

Can I make this ahead of time?
Absolutely! Shoofly Pie actually tastes even better the next day after the flavors have had time to meld. Just store it covered at room temperature or refrigerate for longer shelf life.

Do I need to refrigerate leftovers?
Not immediately. You can leave it at room temperature for up to two days, but after that, it’s best to refrigerate it for freshness.

What type of molasses should I use?
Unsulphured molasses is the best option for flavor. Avoid blackstrap molasses, which can be too bitter for baking.

What You Need to Make Shoofly Pie

For the Crumb Topping:

1 ½ cups all-purpose flour

½ cup packed light brown sugar

¼ cup granulated sugar

½ cup unsalted butter, cold and cut into small cubes

For the Filling:

¾ cup unsulphured molasses

¾ cup hot water

½ teaspoon baking soda

1 large egg, beaten

For the Crust:

1 unbaked 9-inch pie crust (homemade or store-bought)

Tools Needed:

Mixing bowls

Pastry cutter or fork

Whisk

9-inch pie plate

Oven

How to Make Shoofly Pie

Preheat oven to 400°F (200°C).

Make the crumb topping: In a bowl, mix flour, brown sugar, and granulated sugar. Cut in butter using a pastry cutter or fork until crumbs form. Set aside.

Prepare the filling: In a separate bowl, whisk together molasses, hot water, and baking soda. Let the mixture cool slightly, then whisk in the beaten egg.

Assemble the pie: Pour the molasses filling into the unbaked pie crust. Gently sprinkle the crumb topping evenly over the top.

Bake for 10 minutes at 400°F. Then reduce the temperature to 350°F (175°C) and bake for an additional 30–35 minutes, or until the center is set but slightly jiggly.

Cool completely before slicing. This allows the wet bottom to fully set and gives the best texture.

Tips for Making the Best Shoofly Pie

Chill the crumb topping: If your kitchen is warm, chill the crumb mixture briefly before adding it to the pie to help keep those nice buttery chunks intact.

Don’t overbake: The center should still have a slight wobble when you take it out. Overbaking can dry it out.

Let it cool: It’s tempting to cut in right away, but the texture improves as it sits.

Add a pinch of cinnamon or nutmeg to the crumb mixture for a warm, spiced flavor.

Serve with whipped cream or a scoop of vanilla ice cream for an extra treat.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “Absolutely delicious! My grandmother used to make something similar, and this took me right back. Will make again!” – Laura M.

⭐️⭐️⭐️⭐️ “Really good, but I might try using less molasses next time for a lighter flavor. Still a hit with my family!” – Jordan K.

⭐️⭐️⭐️⭐️⭐️ “Perfect Sunday breakfast. Not too sweet and the texture was amazing. Even my picky eater loved it.” – Hannah R.

⭐️⭐️⭐️⭐️ “Great flavor, but I wish I had chilled the crumbs more—they melted in a bit too much. Still tasty though!” – Rebecca L.

⭐️⭐️⭐️⭐️⭐️ “This was my first time trying Shoofly Pie and I’m hooked. Easy to make and smells incredible while baking.” – Marcus F.

Printable Recipe

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