If you’re craving a slice of tradition wrapped in warm, sweet molasses flavor, then this Shoofly Pie Recipe is exactly what you need to try next. With its tender, flaky crust, rich and spiced molasses filling, and that irresistible crumb topping, this classic dish brings a perfect balance of deep sweetness and a comforting texture that feels like a hug in pie form. Whether you’re making it for a family gathering or just because, this Shoofly Pie Recipe is bound to become a fast favorite that everyone asks for again and again.
Ingredients You’ll Need
The beauty of this Shoofly Pie Recipe lies in its simple, staple ingredients, each playing a key part in delivering that signature flavor and texture. From the richness of molasses to the cozy spices and crumbly topping, every component comes together to make something truly special.
- 1 ½ cups all-purpose flour: The base for your pie crust, providing structure and a flaky texture.
- ¼ teaspoon salt: Enhances overall flavor in both crust and crumb topping.
- ½ cup unsalted butter, cold and cut into small pieces: Adds richness and flakiness to the dough and crumb topping.
- ¼ cup cold water: Brings dough together without making it tough.
- 1 cup molasses: The heart of the pie’s flavor, delivering deep, sweet complexity.
- 1 cup hot water: Softens the molasses for a smooth filling.
- 1 teaspoon baking soda: Reacts with molasses to lighten the filling texture.
- 1 teaspoon vanilla extract: Adds a subtle, warm aroma to the filling.
- ½ teaspoon ground cinnamon: Provides cozy spice throughout the filling.
- ¼ teaspoon ground ginger: Offers a slight zing to balance the sweetness.
- 1 large egg, beaten: Binds the filling for a luscious set.
- ¾ cup all-purpose flour (for crumb topping): Creates the crumbly, sweet contrast on top.
- ½ cup brown sugar, packed: Adds molasses-rich sweetness to the crumb topping.
- ¼ teaspoon ground cinnamon (for crumb topping): Reinforces the warm spice notes in the topping.
- ¼ teaspoon salt (for crumb topping): Balances sweetness perfectly.
- ¼ cup unsalted butter, cold and cut into small pieces (for crumb topping): Holds the crumbs together while baking into a buttery crisp.
How to Make Shoofly Pie Recipe
Step 1: Prepare the Crust
Start by combining the flour and salt in a medium bowl. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Slowly add the cold water, stirring just enough until the dough starts to come together. Shape it into a ball, wrap it tightly with plastic wrap, and pop it into the refrigerator for 30 minutes. This rest period helps your crust stay tender and easy to roll out.
Step 2: Make the Filling
While the dough chills, whisk together the molasses, hot water, baking soda, vanilla extract, cinnamon, ginger, and beaten egg in a large bowl. The hot water helps dissolve the molasses and baking soda, creating a smooth, luscious filling with a slight lift from the baking soda’s reaction.
Step 3: Make the Crumb Topping
In a separate bowl, mix the flour, brown sugar, cinnamon, and salt. Then cut in the cold butter until the mixture forms coarse crumbs. This crumb topping is what gives the Shoofly Pie its delightful textural contrast — a sweet, buttery crunch to complement the rich filling.
Step 4: Assemble the Pie
Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pie dough to fit a 9-inch pie pan. Transfer the dough carefully to the pan, trim any excess, and crimp the edges for a classic look. Pour the molasses filling evenly into the crust. Finally, sprinkle your crumb topping generously over the filling so it bakes into a golden, crispy layer.
Step 5: Bake the Pie
Bake the pie for 30 to 40 minutes, keeping an eye on the edges to prevent burning. You want the crust to be golden brown, the filling set but still moist, and the crumb topping lightly browned and crunchy. The aroma that fills your kitchen during this time is pure comfort.
Step 6: Cool and Serve
Let your Shoofly Pie cool completely before slicing so the filling can set perfectly. This step ensures clean slices and the best flavor experience — warm but not too hot, letting that molasses and spice shine with every bite.
How to Serve Shoofly Pie Recipe
Garnishes
A dollop of whipped cream or a scoop of vanilla ice cream makes an incredible partner to Shoofly Pie’s rich sweetness. Freshly whipped cream adds lightness, while ice cream offers a cold, creamy balance that melts into the crumbly topping beautifully.
Side Dishes
Pairing Shoofly Pie with a cup of hot coffee or spiced chai creates a cozy ritual perfect for afternoon treats or dessert after dinner. Its bold flavors stand up well to warm beverages, giving you a sip and a bite experience that feels utterly satisfying.
Creative Ways to Present
Try serving your Shoofly Pie in individual mini tart pans for a charming presentation at parties. You can also drizzle a little extra molasses over each slice or sprinkle with toasted pecans for an added crunchy surprise that complements the classic crumb topping.
Make Ahead and Storage
Storing Leftovers
Store leftover Shoofly Pie in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. Keeping it cool helps preserve the crumb topping crunch and keeps the filling fresh and moist.
Freezing
This pie freezes wonderfully! Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to two months. When ready, thaw overnight in the refrigerator before reheating or serving.
Reheating
To bring your Shoofly Pie back to life, warm it gently in a 300°F (150°C) oven for 10 to 15 minutes. This helps restore the filling’s softness and crisp up the crumb topping, making it almost as good as freshly baked.
FAQs
What does Shoofly Pie taste like?
Shoofly Pie has a deeply sweet, molasses-forward flavor with warm cinnamon and ginger spices, balanced by a buttery, flaky crust and a crunchy, sweet crumb topping. It’s rich, cozy, and comforting.
Is Shoofly Pie gluten-free?
Traditional Shoofly Pie Recipe uses all-purpose flour and is not gluten-free. However, you can experiment with gluten-free flour blends for the crust and crumb topping, though texture and taste may vary slightly.
Can I use dark or light molasses?
Blackstrap molasses has a very strong, bittersweet flavor, so it’s best to use regular (unsulphured) molasses in this recipe. Light or robust molasses work, but regular molasses gives the ideal balance for this classic pie.
Why is it called Shoofly Pie?
The name likely comes from Pennsylvania Dutch origins and possibly from the tendency for the sweet molasses filling to attract flies, or because the pie was popular at “shoo fly” gatherings. It remains a delightful traditional dessert regardless of its quirky name.
Can Shoofly Pie be made without the crumb topping?
Yes, you can skip the crumb topping for a more straightforward molasses custard pie style, but the crumb topping is a signature component that adds texture and balances the dense filling perfectly.
Final Thoughts
This Shoofly Pie Recipe truly captures the heart of a classic American dessert, blending simple ingredients into something extraordinary and soul-warming. I can’t recommend it enough for anyone wanting to enjoy a little slice of tradition with every bite. Grab your mixing bowls, preheat that oven, and get ready for a pie that’s as nostalgic as it is delicious!
Print
Shoofly Pie Recipe
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Shoofly Pie is a classic Pennsylvania Dutch dessert featuring a rich molasses filling nestled in a flaky buttery crust, topped with a sweet cinnamon-spiced crumb topping. This pie combines the deep, robust flavors of molasses with a tender crust and a crunchy topping, perfect for autumn gatherings or a comforting treat any time of the year.
Ingredients
Pie Crust
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cut into small pieces
- ¼ cup cold water
Molasses Filling
- 1 cup molasses
- 1 cup hot water
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 large egg, beaten
Crumb Topping
- ¾ cup all-purpose flour
- ½ cup brown sugar, packed
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter, cold and cut into small pieces
Instructions
- Prepare the Crust: In a medium bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the cold water, stirring just until the dough begins to come together. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Make the Filling: In a large bowl, whisk together the molasses, hot water, baking soda, vanilla, cinnamon, ginger, and beaten egg. Stir until the mixture is well combined and smooth.
- Make the Crumb Topping: In a separate bowl, mix the flour, brown sugar, cinnamon, and salt. Cut in the cold butter until the mixture forms coarse crumbs, using a pastry cutter or your fingers.
- Assemble the Pie: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled pie dough to fit a 9-inch pie pan. Transfer the dough to the pie pan, trimming any excess and crimping the edges. Pour the molasses filling into the prepared crust. Sprinkle the crumb topping evenly over the filling.
- Bake the Pie: Bake the pie for 30-40 minutes, or until the crust is golden brown and the filling is set. The topping should be lightly browned.
- Cool and Serve: Allow the pie to cool completely before slicing and serving to let the filling set properly and flavors meld.
Notes
- Ensure the butter is very cold when making the crust and topping to achieve a tender, flaky texture.
- Molasses has a strong flavor; adjust spices to taste for a milder or spicier pie.
- Letting the pie cool completely before slicing helps the filling to firm up and slice cleanly.
- Can be served warm with a scoop of vanilla ice cream or whipped cream for extra indulgence.
