Shoofly Pie holds a special place in my heart as one of those nostalgic, soul-warming desserts that bring a touch of old-fashioned comfort to any table. This rich, sticky-sweet treat features a buttery, crumbly topping over a lusciously gooey molasses filling, all cradled in a flaky pie crust. The allure of Shoofly Pie isn’t just its throwback charm—it’s also how its bold flavors of molasses and brown sugar meld together, creating a cozy slice of Americana that’s as delightful for holidays as it is for a simple weekend indulgence.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for Shoofly Pie is as simple as it gets, but every item brings something unique to the table, from sweetness and spice to texture and color. By letting each component shine, you’ll capture the authentic magic that makes this dessert a true classic.
- Unbaked 9-inch pie crust: This buttery base forms the sturdy foundation and delivers that essential flaky texture in every bite.
- All-purpose flour: It helps create those signature crumbly streusel bits that sit beautifully atop the pie.
- Light brown sugar: The subtle molasses notes and gentle sweetness balance out the robust flavor of the filling.
- Cold unsalted butter (cut into pieces): This is the secret to truly tender crumbs and pockets of melt-in-your-mouth richness.
- Molasses (preferably mild or light): The star of Shoofly Pie, lending its deep, earthy sweetness and that irresistible dark hue.
- Boiling water: It dissolves the baking soda, ensures an even filling texture, and mellows the sharpness of the molasses.
- Baking soda: Just half a teaspoon gives the filling its light lift and classic soft set.
- Large egg (lightly beaten): The egg binds everything together, resulting in the pie’s unique almost-custardy consistency.
- Salt: A pinch brings all the sweet flavors into balance and keeps things from tasting flat.
How to Make Shoofly Pie
Step 1: Prepare the Crumb Mixture
Start by grabbing a medium bowl and combining the flour with the brown sugar. Using a pastry blender (or even two forks if that’s what you have on hand), cut the cold, cubed butter into the dry mixture. Keep going until everything is evenly combined and looks like coarse, sandy crumbs. This classic crumb mixture is what gives Shoofly Pie both its rustic look and addictive texture. Don’t forget to set aside half a cup of these crumbs for later—they’ll crown your pie as a golden, crunchy topping.
Step 2: Mix the Filling
In a separate bowl, whisk the baking soda into the boiling water. This lets the baking soda dissolve and react right away, which is important for how the filling sets. Stir in the molasses, the beaten egg, and the salt. Make sure everything is well mixed—the aromas at this stage will already tell you you’re creating something irresistible!
Step 3: Assemble the Pie
With your unbaked pie crust already nestled in a 9-inch pie pan, pour the molasses mixture straight into the crust. Then, sprinkle the reserved crumb mixture evenly over the filling. You don’t need to be too precious here—the charming, rustic look is all part of Shoofly Pie’s appeal. The crumbs will settle and bake into deliciousness.
Step 4: Bake
Slide your filled pie into a preheated 400°F (200°C) oven and bake for 10 minutes. Without opening the oven, lower the temperature to 350°F (175°C) and continue baking for 35 to 40 minutes. The center should be gently set (not jiggly), and the crumb topping will turn a beautiful golden brown. The scent will fill your kitchen with true Pennsylvania Dutch comfort!
Step 5: Cool and Slice
Once the pie is out of the oven, resist the urge to slice in right away! Let it cool completely on a wire rack. This allows the filling to firm up for perfect slices—just how Shoofly Pie was meant to be enjoyed.
How to Serve Shoofly Pie
Garnishes
When it comes to finishing touches, Shoofly Pie loves whipped cream—either billowy homemade or your favorite store-bought variety. Even a scoop of vanilla ice cream will melt beautifully atop the warm, syrupy filling, adding that extra indulgence. For a touch of color, a light dusting of powdered sugar or a sprinkle of chopped toasted pecans can make each slice look bakery-worthy.
Side Dishes
Because Shoofly Pie is so rich and sweet, it’s perfectly complemented by simple sides. Serve up fresh berries, slices of crisp apple, or even a small bowl of tangy Greek yogurt. A hot cup of coffee or black tea makes for a classic pairing, cutting through the sweetness and balancing the flavors.
Creative Ways to Present
Want to take it up a notch? Transform Shoofly Pie into elegant mini tartlets using a muffin tin or dress up your standard slices with a fancy caramel drizzle. If you’re hosting a gathering, pre-slice the pie and serve each piece on vintage china for an extra touch of nostalgia. You can even layer cubes of cooled pie into parfait glasses with whipped cream and crumbled graham crackers for a fun, deconstructed dessert!
Make Ahead and Storage
Storing Leftovers
Shoofly Pie keeps beautifully at room temperature for a day or two—just cover it loosely with foil or plastic wrap. For longer storage, pop it in the fridge, where it will stay fresh and delicious for up to four days. Let it come back to room temperature before serving to enjoy the best texture.
Freezing
If you’d like to make Shoofly Pie in advance, freezing works surprisingly well. Wrap the fully cooled pie tightly in plastic wrap, followed by a layer of foil to ward off freezer burn. Store for up to two months. Thaw overnight in the fridge, then let it sit at room temperature before serving for the ideal consistency.
Reheating
To revive that fresh-baked warmth, reheat individual slices on a baking sheet in a 300°F oven for about 10 minutes, or zap in the microwave for 15-20 seconds. The filling will regain its gooey, luscious texture, and the topping will crisp up if you use the oven method.
FAQs
What makes Shoofly Pie different from other molasses pies?
Shoofly Pie stands out because of its distinct crumb topping and the way the molasses filling separates into slightly different textures during baking—a gooey bottom and a cake-like top—making it more unique than most other molasses-style desserts.
Can I use dark molasses instead of light?
Absolutely! Dark molasses will give Shoofly Pie a deeper, bolder flavor and darker color. If you like a firmer texture and more robust taste, this is a great option. Just keep in mind it can slightly reduce the sweetness and make the pie denser.
Is Shoofly Pie supposed to be served warm or cold?
It’s traditionally served at room temperature, which lets the flavors develop fully and makes slicing neat and easy. That said, serving it slightly warm with ice cream or whipped cream is always a treat—so go with what you love!
Can I make this recipe gluten free?
Yes! Substitute your favorite gluten-free all-purpose flour blend for the regular flour and use a gluten-free pie crust. The results are just as delicious, though the texture of the crumb topping may be a bit different.
Why is it called “Shoofly Pie”?
The fun name comes from the old days when the sweet smell of the cooling pie attracted flies, prompting bakers to “shoo” them away! It’s a playful nod to its old-fashioned roots and makes for a great conversation piece.
Final Thoughts
There’s a reason Shoofly Pie has stood the test of time—it’s simple, satisfying, and utterly unforgettable. Whether you’re sharing it with family, bringing it to a potluck, or savoring a quiet slice with your morning coffee, I hope you’ll find as much comfort in this classic dessert as I always do. Give it a try and let the tradition live on!
Print
Shoofly Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Shoofly Pie is a classic American dessert with a rich molasses filling and a crumbly topping. This traditional pie is easy to make and perfect for any occasion.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Crumble Topping:
- 1 cup all-purpose flour
- 2/3 cup packed light brown sugar
- 2 tablespoons cold unsalted butter (cut into small pieces)
Filling:
- 1 cup molasses (preferably mild or light)
- 3/4 cup boiling water
- 1/2 teaspoon baking soda
- 1 large egg (lightly beaten)
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Crumble: In a medium bowl, combine flour and brown sugar. Cut in cold butter until mixture resembles coarse crumbs. Set aside 1/2 cup for topping.
- Prepare Filling: Dissolve baking soda in boiling water. Stir in molasses, beaten egg, and salt until well blended.
- Assemble Pie: Pour molasses mixture into pie crust. Sprinkle reserved crumb mixture over the top.
- Bake: Bake at 400°F for 10 minutes, then reduce temperature to 350°F and bake for 35-40 minutes until set and golden.
- Cool: Let the pie cool completely before slicing.
Notes
- For a firmer texture, use dark molasses and slightly reduce the water.
- This pie is best served at room temperature and pairs well with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
