About This Recipe

This recipe is for a traditional Shoofly Pie, a classic molasses-based dessert with Pennsylvania Dutch and Amish origins. It is categorized as a “wet-bottom” shoofly pie, characterized by a distinct layer of gooey molasses custard beneath a crumbly, cake-like topping. The name is said to derive from the need to shoo flies away from the sweet, sticky pie while it cooled on windowsills.

Why You’ll Love This Recipe

Shoofly pie offers a unique and satisfying flavor profile that is both deeply molasses-forward and subtly spiced. The textural contrast between the moist, dense bottom layer and the dry, crumbly top is its defining characteristic. It is a simple, humble pie that relies on pantry staples, yet yields a complex and memorable taste. Its historical significance provides a tangible connection to a specific culinary tradition.

Ingredients

For the Crumb Topping:

• 1 ½ cups all-purpose flour
• ½ cup packed light brown sugar
• 1 tablespoon cold butter
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

For the Wet Bottom Filling:

• ¾ cup hot water
• ¾ cup unsulfured molasses (not blackstrap)
• ½ teaspoon baking soda
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1 unbaked 9-inch pie crust

Step by Step Instructions

1. Preheat your oven to 375°F (190°C).
2. Prepare the crumb topping: In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt. Use a pastry cutter or two forks to cut the cold butter into the flour mixture until it resembles coarse crumbs. Set aside.
3. Prepare the wet filling: In a separate large bowl, combine the hot water and molasses, stirring until well incorporated.
4. Add the baking soda to the molasses mixture and stir; it will foam slightly.
5. Allow the molasses mixture to cool for a minute or two, then quickly whisk in the beaten egg and vanilla extract until fully combined.
6. Pour the wet molasses filling into the unbaked pie crust.
7. Evenly sprinkle the reserved crumb topping over the entire surface of the wet filling, right to the edges of the crust.
8. Place the pie on a baking sheet to catch any potential spills and bake for 35-45 minutes, or until the top is firm and set and the crust is golden brown.
9. Remove the pie from the oven and place it on a wire rack to cool completely. This is crucial, as the wet bottom layer will set as it cools.
10. Once fully cooled, slice and serve at room temperature.

FAQ

What does shoofly pie taste like?

The primary flavor is a rich, robust molasses, which is sweet with a slight bitter note. The spices (cinnamon, nutmeg) provide warmth and complexity, while the crumb topping offers a sweet, buttery contrast.

Is this a breakfast or a dessert?

Within Amish and Pennsylvania Dutch communities, it is traditionally consumed as a breakfast item alongside coffee, though it is also widely enjoyed as a dessert.

My filling is very liquidy before baking. Is that correct?

Yes. The filling is intentionally very liquid before going into the oven. The baking process and the addition of the crumb topping will create the distinct layered texture.

You Must Know

The pie must be allowed to cool completely to room temperature before slicing. Cutting into a warm pie will result in a runny filling and a compromised structure. The “wet bottom” layer sets and achieves its proper texture only during the cooling process. Using a robust, unsulfured molasses is key to the authentic flavor; blackstrap molasses is too bitter and overpowering for this application.

Storage Tips

Store leftover shoofly pie, covered loosely with foil or plastic wrap, at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. The texture is best at room temperature, so remove refrigerated pie slices and let them sit out for 30 minutes before serving. This pie does not freeze well, as the filling can become watery and separate upon thawing.