Shoofly Pie Recipe

This Shoofly Pie is a classic and sweet recipe, which is made with rich molasses and a brown sugar crumble. It’s a classic, foolproof recipe, perfect for a taste of traditional Pennsylvania Dutch baking.

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Shoofly Pie Recipe Ingredients

Crust

• 1 all-butter pie crust
• All-purpose flour, for dusting

Crumble

• 1 1/2 cups all-purpose flour
• 2/3 cup packed light brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 6 Tbsp. salted butter, very cold and cut into cubes

Filling

• 2/3 cup molasses
• 1 large egg
• 1/2 tsp. baking soda
• 3/4 cup boiling water

How To Make Shoofly Pie

1. Prep and blind bake the crust: Preheat the oven to 400°F. On a lightly floured surface, roll the pie dough into a 13-inch circle and fit it into a 9-inch deep-dish pie plate. Prick the bottom and sides with a fork and freeze for 30 minutes. Line the frozen crust with parchment paper, fill with pie weights, and bake for about 20 minutes. Remove the weights and parchment and bake for another 10-15 minutes, until golden brown. Let the crust cool.
2. Make the crumble: While the crust cools, whisk together the flour, brown sugar, cinnamon, and salt in a medium bowl. Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it forms coarse crumbs.
3. Mix the molasses filling: In a separate medium bowl, whisk together the molasses, egg, and baking soda until smooth. While whisking constantly, carefully and slowly drizzle in the boiling water until the mixture is fully incorporated and slightly foamy.
4. Assemble the pie: Reduce the oven temperature to 375°F. Place the cooled pie crust on a baking sheet. Scatter 1 cup of the crumble mixture evenly over the bottom of the crust. Carefully pour the liquid molasses filling over the top.
5. Top and bake: Sprinkle the remaining crumble evenly over the filling. Bake for 35 to 45 minutes, until the filling is mostly set but still has a slight wobble in the very center. Let the pie cool on a wire rack for at least 1 hour before serving.

Recipe Tips

• What is a Shoofly Pie? It’s a traditional Pennsylvania Dutch molasses pie. This is a “wet-bottom” version, meaning the liquid filling separates during baking, creating a gooey, molasses-rich layer on the bottom and a lighter, more cake-like layer on top, all under a crumb topping.
• How do I know when the pie is done? The pie is ready when the edges of the filling are set and the center has a distinct but slight jiggle or wobble to it. It will continue to firm up as it cools.
• Can I use dark molasses? Yes, you can use dark or blackstrap molasses for a much richer, more robust, and less sweet flavor. Light, unsulphured molasses is traditional for a sweeter pie.
• How to prevent a soggy bottom crust? “Blind baking” the crust before adding the filling is the most important step. This fully bakes the pastry, creating a crisp, sealed barrier that won’t get soggy from the wet molasses filling.

What To Serve With Shoofly Pie

This classic pie is traditionally served as is, but it’s also delicious with:

• A dollop of unsweetened whipped cream
• A scoop of vanilla bean ice cream
• A strong cup of black coffee to balance the sweetness

How To Store Shoofly Pie

• Room Temperature: The baked and cooled pie can be kept, covered, at room temperature for up to 3 days.
• Refrigerate: For longer storage, you can cover and refrigerate the pie for up to 5 days.
• Freeze: The pie can be well-wrapped and frozen for up to 2 months. Thaw it overnight in the refrigerator and serve at room temperature.

Shoofly Pie Nutrition Facts

• Serving Size: 1 slice
• Calories: 420 kcal
• Fat: 18g
• Carbohydrates: 62g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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