Quick & Sweet: The Homemade Shoofly Pie Recipe You’ll Love

Sweet memories of my grandmother’s kitchen come flooding back with this delectable shoofly pie that originated in Pennsylvania Dutch country.

Pennsylvania settlers crafted this unique dessert during challenging times when ingredients were scarce.

Molasses provides a rich, deep sweetness that defines the pie distinctive character.

Bakers across Lancaster County perfected this humble yet extraordinary treat over generations.

Robust and comforting, the pie features a crumbly top and gooey bottom that create an irresistible texture contrast.

Layers of flavor tell a story of resilience and creativity in early American baking traditions.

Let’s uncover the magic behind this classic recipe that continues to delight and surprise.

FAQs

• What is the origin of Shoofly Pie?

This traditional Pennsylvania Dutch dessert originated in the early 1800s among the Amish and Mennonite communities in Lancaster County, Pennsylvania, using simple pantry ingredients like molasses.

• Why is it called Shoofly Pie?

The pie got its name from the fact that its sweet molasses filling would attract flies during the baking process, and bakers would have to constantly “shoo” them away from the cooling pie.

• Is Shoofly Pie similar to other desserts?

It’s unique in its wet-bottom style, with a cake-like crumb topping and a gooey molasses filling that sets it apart from other traditional pies. It’s often compared to a cross between a cake and a pie.

Shoofly Pie: Sweet and Nostalgic Dessert

• Craft Rustic Comfort: Dive into a traditional Pennsylvania Dutch dessert that brings warmth and nostalgia to your kitchen with its rich molasses flavor and crumbly topping.
• Master Baking Skills: Learn a classic pie technique that challenges your culinary abilities while providing a delightful sense of accomplishment when you create this stunning dessert.
• Crowd-Pleasing Dessert: Perfect for family gatherings, potlucks, and holiday celebrations, this pie offers a unique sweet experience that stands out from typical dessert offerings.
• Embrace Cultural Heritage: Explore a generations-old recipe that tells a story of Pennsylvania Dutch baking traditions, connecting you to a rich culinary history with every delicious bite.

Key Ingredients for Shoofly Pie

• All-Purpose Flour: A basic ingredient that provides structure for the pie crust.
• Salt: Enhances the overall flavor of the pie crust.
• Cold Butter: Creates flaky layers in the pie crust through its unique texture.
• Ice Water: Helps bind the pie crust ingredients together.

• Molasses: Gives the pie its distinctive deep, rich, and sweet flavor.
• Hot Water: Helps dissolve and blend the molasses smoothly.
• Baking Soda: Aids in neutralizing the molasses and creating a balanced taste.
• Egg: Acts as a binding agent and adds richness to the filling.
• Cinnamon, Cloves, Ginger: Warm spices that provide depth and complexity to the pie's flavor profile.
• Salt: Balances and enhances the sweet and spicy notes.

• Flour, Brown Sugar, Cold Butter, Cinnamon: Creates a crumbly, sweet, and spiced topping that adds texture and flavor to the shoofly pie.

Baking Instructions for Shoofly Pie

Step 1: Make the Pie Crust

Mix flour and salt. Cut cold butter into the mixture until crumbly. Add ice water and stir gently until dough forms a ball.

Flatten into a disk, wrap, and chill for 30 minutes.

Step 2: Prepare the Molasses Filling

In a saucepan, combine molasses, hot water, and baking soda. Stir until smooth and cool slightly. Whisk in egg, cinnamon, cloves, ginger, and salt.

Step 3: Make the Crumb Topping

Mix flour, brown sugar, cold butter, and cinnamon. Use a pastry cutter to create small crumbs.

Step 4: Assemble the Pie

Preheat oven to 375°F. Roll out dough and place in a 9-inch pie pan. Pour in molasses filling, then evenly sprinkle crumb topping.

Step 5: Bake and Cool

Bake 40–45 minutes until filling sets and topping is golden. Test doneness with a toothpick – it should come out clean. Cool before serving.

Tips for Achieving Moist Shoofly Pie

• Use cold butter and work quickly to create flaky, tender pie crust. Chilled butter helps create distinct layers in the pastry for a perfect texture.
• Choose a robust, dark molasses for a deeper, more intense flavor profile. Lighter molasses can make the pie taste less rich and complex.
• Ensure crumb topping is coarse and uneven for a rustic, traditional look. Slightly irregular pieces create a more authentic Pennsylvania Dutch appearance.
• Allow the pie to cool completely before slicing to help the filling set properly. Cutting too soon can cause the filling to run and lose its structure.

Alternative Versions of Shoofly Pie

• Gluten-Free Molasses Magic: Swap wheat flour with almond or coconut flour for a celiac-friendly version, maintaining the rich molasses flavor while creating a lighter crust.
• Vegan Spice Delight: Replace egg and butter with flax egg and coconut oil, using plant-based alternatives that preserve the traditional shoofly pie's deep, warm spice profile.
• Low-Sugar Wellness Slice: Substitute brown sugar with monk fruit sweetener or stevia, reducing overall sugar content while keeping the classic molasses undertones intact.
• Nutty Crunch Variation: Add chopped pecans or walnuts to the crumb topping, introducing extra texture and a subtle nutty complexity to the traditional Pennsylvania Dutch dessert.

Pairing Options for Shoofly Pie

Rich, dark roast coffee cuts through the pie’s intense sweetness, creating a balanced flavor profile that enhances the molasses and spice notes.

Creamy, cold vanilla ice cream provides a smooth contrast to the pie’s dense, warm texture, softening the robust molasses flavor and adding delightful temperature variation.

A slightly sweet bourbon cocktail with hints of cinnamon and clove mirrors the pie’s warm spice elements, elevating the dessert’s complex flavor experience and adding a sophisticated adult twist.

Homemade caramel-infused whipped cream adds another layer of sweetness and depth, complementing the pie’s rich molasses base and providing a luxurious finishing touch.

Storage Advice for Shoofly Pie

• Store leftover Shoofly Pie in an airtight container or wrapped tightly with plastic wrap in the refrigerator for up to 4 days.
• Wrap the pie securely in plastic wrap and aluminum foil, then freeze for up to 2 months. Place in a freezer-safe container to prevent freezer burn.
• Thaw frozen pie in the refrigerator overnight, then warm at 350F for 10-15 minutes until heated through. Cover edges with foil to prevent over-browning.
• Let refrigerated pie sit at room temperature for 30 minutes before serving to restore its original texture and bring out the rich molasses flavor.

Shoofly Pie Recipe

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4.7 from 19 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Legendary Pennsylvania Dutch Shoofly Pie delivers deep molasses richness with crumbly sweet topping and moist cake-like base. Comfort dessert enthusiasts will savor this traditional treat that connects generations of baking heritage.

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Ingredients

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Main Ingredients:

Filling:

• 1 cup molasses
• 1 cup hot water
• 1 large egg

Crust and Crumb Topping:

• 2 1/4 cups all-purpose flour
• 3/4 cup unsalted butter, cold and cubed
• 1/2 cup packed brown sugar

Spices and Seasonings:

• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

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Instructions

1. Craft the pie dough by blending flour and salt in a large mixing bowl, then incorporate cold butter until the texture resembles coarse sand-like crumbs.
2. Gently introduce ice water to the flour mixture, working until a cohesive dough forms, then shape into a compact disk and refrigerate for minimum 30 minutes to rest and firm.
3. Prepare the molasses filling by whisking together molasses, hot water, and baking soda in a saucepan until thoroughly combined and smooth.
4. Allow the molasses mixture to cool slightly, then fold in egg, cinnamon, cloves, ginger, and salt, ensuring a uniform and well-integrated filling.
5. Create the crumb topping by mixing flour, brown sugar, cold butter, and cinnamon, using a pastry cutter to break down butter into small, irregular pieces.
6. Preheat the oven to 375°F (190°C) and roll out the chilled dough on a flour-dusted surface, carefully transferring to a 9-inch pie pan.
7. Pour the molasses mixture into the prepared pie crust, distributing evenly across the bottom.
8. Generously sprinkle the crumb topping over the filling, ensuring complete and uniform coverage.
9. Bake for 40-45 minutes until the filling sets and the topping turns golden brown, verifying doneness with a clean toothpick inserted in the center.
10. Allow the pie to cool completely before serving to enable proper setting and enhanced flavor development.

Notes

• Swap butter for vegan margarine to create a dairy-free version of this classic Pennsylvania Dutch dessert.
• Cold ingredients are crucial for achieving a flaky, tender pie crust that crumbles perfectly when served.
• Toast the spices briefly before adding to the filling to enhance their depth and complexity of flavor.
• Cover the pie edges with aluminum foil halfway through baking to prevent over-browning and ensure even cooking.

• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 321 kcal
• Sugar: 33 g
• Sodium: 126 mg
• Fat: 13 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 48 g
• Fiber: 1.5 g
• Protein: 3.5 g
• Cholesterol: 35 mg