Shoofly Pie Recipe
This Shoofly Pie Recipe gives you a classic Pennsylvania Dutch dessert with a sticky molasses filling, buttery brown sugar crumb topping, and a flaky crust that tastes like pure old-fashioned comfort.
I grew up in the Midwest, but my first bite of traditional shoofly pie was actually at a tiny roadside diner in Pennsylvania on a fall road trip with my husband. The waitress set down this humble-looking molasses crumb pie, still warm, and said, “You have to try this; my grandmother made it.” One forkful of that gooey, wet-bottom shoofly pie, and I was hooked. It was simple, sweet, and strangely cozy—like a hug from someone’s grandma you’d never met.
Over the years, I tested and tweaked that memory into this homemade shoofly pie recipe. It leans classic American pie, with that deep molasses flavor, but it’s still easy enough for a Tuesday night or a casual Sunday dinner. There’s no fancy equipment, just a bowl, a whisk, and a pie plate.
If you’ve never had Amish shoofly pie, think of it as a vintage dessert recipe that lands somewhere between a molasses cake and a custard, with a generous brown sugar crumb topping. It’s rustic, budget-friendly, and surprisingly light on effort. You know what? It’s the kind of pie you bring to a church supper, a potluck, or a holiday table and everyone asks, “Who made this?”
Let me walk you through it, step by step, and we’ll get that sticky molasses filling and crumb topping pie just right.
Why You’ll Love This Shoofly Pie Recipe
- Simple pantry ingredients – Uses basics like flour, molasses, and brown sugar you probably already have on hand.
- Budget-friendly dessert – A classic American pie that feeds a crowd without breaking the bank.
- Old-fashioned flavor – Deep, comforting molasses with hints of spice gives that nostalgic, vintage dessert feel.
- Wet-bottom goodness – The bottom layer bakes into a sticky molasses filling while the top stays crumbly.
- Beginner-friendly bake – No fancy techniques; if you can stir and sprinkle, you can make this.
- Perfect make-ahead pie – The flavor actually improves as it rests, making it ideal for holidays and gatherings.
- Easy to customize – Adjust the spices, sweetness, or topping to suit your family’s taste.
- Crowd-pleaser across ages – Kids love the sweet crumbs, grown-ups love the rich molasses depth.
Ingredients
Here’s everything you’ll need for this homemade shoofly pie recipe. I’ve included a few tips and easy swaps, too.
For the Pie Crust
- 1 single 9-inch pie crust, unbaked
- Use a homemade all-butter crust or a good-quality refrigerated crust. If you’re new to pie, a store-bought crust is perfectly fine.
For the Crumb Topping & Base
- 1 1/2 cups (195 g) all-purpose flour
- 1 cup (200 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional but lovely)
- 1/4 teaspoon ground ginger (for a gentle warmth)
- 1/4 teaspoon fine sea salt
- 6 tablespoons (85 g) unsalted butter, cold and cut into small cubes
Tip: Cold butter is key for a tender, crumbly topping. If your kitchen runs warm, pop the cubes in the freezer for 5–10 minutes.
For the Molasses Filling
- 3/4 cup (180 ml) dark molasses
- Use unsulfured molasses, not blackstrap, unless you like a very strong, bitter flavor.
- 3/4 cup (180 ml) boiling water
- 1 large egg, room temperature
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
If your egg is cold, place it in a bowl of warm (not hot) water for 5 minutes. It mixes much better and helps the filling set evenly.
Step-by-Step Directions
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Preheat and prep the crust
Preheat your oven to 400°F (200°C). Place your unbaked 9-inch pie crust in a standard pie plate, crimp the edges, and place the pie dish on a baking sheet. This makes it easier to move and catches any drips from the wet bottom shoofly pie. -
Mix the dry crumb base
In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt until no big clumps of sugar remain. This base will do double duty—some becomes the crumb topping, and some mixes into the molasses filling. -
Cut in the butter
Add the cold butter cubes to the flour mixture. Use a pastry cutter, two knives, or your fingertips to work the butter in until the mixture looks like coarse crumbs with some pea-size bits. Try not to overwork it; a few larger pieces of butter mean a more tender, rustic crumb. -
Set aside the topping
Scoop out 1 cup of this crumb mixture and set it aside in a small bowl. This will be your brown sugar crumb topping later. Leave the rest in the large bowl—it’s about to meet the molasses. -
Make the molasses mixture
In a medium bowl or large measuring cup, whisk together the dark molasses and boiling water until smooth and blended. Let it cool just a minute so it’s warm but not scorching—this keeps the egg from scrambling. -
Add baking soda, egg, and vanilla
Whisk the baking soda into the warm molasses mixture. It will foam a little; that’s what gives the old-fashioned shoofly pie some lift. Then whisk in the egg and vanilla until fully combined. -
Combine crumb base and molasses
Pour the molasses mixture into the large bowl with the remaining crumb mixture. Stir gently until you have a smooth, pourable batter with no dry pockets. It will look thin—that’s exactly what you want for that sticky molasses filling. -
Fill the crust
Pour the molasses filling into the prepared pie crust. The crust will look quite full but should not overflow. If you’re nervous, leave a tablespoon or two of filling in the bowl. -
Add the crumb topping
Sprinkle the reserved crumb mixture evenly over the top. Don’t press it down; leave it loose and fluffy. As the pie bakes, some crumbs will sink into the filling and some will stay on top, giving that signature wet bottom with a crumb topping pie finish. -
Start with high heat
Bake at 400°F (200°C) for 10 minutes. This helps set the crust and give the filling a good start. Keep an eye on the edges—if they brown too fast, shield them with a strip of foil. -
Lower the heat and finish baking
Without removing the pie from the oven, reduce the heat to 350°F (175°C) and bake for 30–35 more minutes. The center should be mostly set but still a bit wobbly, like soft gel, and the crumbs should be lightly golden. -
Cool completely
Remove the pie from the oven and place it on a wire rack. Let it cool completely—at least 3 hours. This part is hard, I know, but it matters. The sticky molasses pie layer thickens as it cools, which gives you clean slices and that classic wet-bottom shoofly pie texture. -
Slice and serve
Slice with a sharp knife, wiping the blade between cuts if needed. Serve at room temperature or slightly warmed, plain or with a dollop of whipped cream or a scoop of vanilla ice cream. A hot cup of coffee on the side doesn’t hurt a bit.
Servings & Timing
- Yield: 8 generous slices
- Prep Time: 20 minutes
- Bake Time: 40–45 minutes
- Cool Time: At least 3 hours
- Total Time: About 4 hours, most of it hands-off cooling time
This is a great pie to bake in the morning or the night before you plan to serve it.
Variations
You know what? Once you’ve made this classic version, it’s fun to play a little.
- Extra-Spiced Shoofly Pie – Add more cinnamon and a pinch of cloves for a warmer, almost gingerbread-like molasses pie recipe.
- Gingerbread Shoofly Pie – Use 1/4 cup molasses and 1/4 cup sorghum syrup and increase ginger to 1/2 teaspoon.
- Crumb-Lover’s Pie – Double the crumb mixture and pile it high for a thicker brown sugar crumb topping.
- Nutty Shoofly Pie – Stir 1/2 cup chopped pecans or walnuts into the topping before sprinkling.
- Lighter Sweetness Version – Use part light molasses and part maple syrup for a softer, less intense sweetness.
- Mini Shoofly Pies – Press pie dough into a muffin tin, bake shorter, and check early for adorable individual Amish shoofly pies.
Storage & Reheating
One of my favorite things about this simple molasses dessert is how well it keeps.
- Room Temperature: Store the cooled pie, covered loosely with foil or plastic wrap, at room temperature for up to 2 days.
- Refrigerator: For longer storage, cover tightly and refrigerate for up to 5 days. The flavor deepens and the texture gets even more fudgy.
- Freezer: Wrap individual slices in plastic wrap, then in foil, and freeze for up to 2 months. Thaw slices overnight in the fridge or on the counter for about an hour.
- Reheating: Warm slices in a 300°F (150°C) oven for 8–10 minutes or in the microwave in 10–15 second bursts until just warm.
For holidays, you can bake the whole pie 1–2 days ahead. Let it cool, cover it, and store it at room temperature. I usually freshen it in a low oven for 5–7 minutes before serving.
Notes from My Kitchen
- On molasses choice: Traditional shoofly pie leans on dark, robust molasses. If you’re new to molasses flavor, you might start with a mix of dark and light molasses, then go bolder next time.
- Crust shortcuts are fine: I’ve been baking for 30+ years, and I’ll still happily use a refrigerated crust when I’m tired or rushed. No guilt. The filling is the star.
- Don’t skip the cooling time: The first time I made this, I cut it too soon, and the middle ran like lava. Tasted great, looked like a mess. Letting it cool all the way is the secret to that pretty wet-bottom layer.
- Check your oven: Shoofly pie loves an even bake. If your oven runs hot, the crumbs can over-brown. I like to keep the pie on the middle rack and rotate it halfway through.
- Serve it simple: This Pennsylvania Dutch dessert was never meant to be fancy. A plain slice with coffee is just as lovely as one with ice cream.
If you’re a numbers person, this dessert is also relatively low-effort compared to fussier pies—fewer steps than, say, a double-crust fruit pie, but still plenty of “wow.”
FAQs
1. What is shoofly pie, exactly?
Shoofly pie is a classic Pennsylvania Dutch and Amish dessert made with a molasses-based filling and a crumb topping, baked in a pie crust. It’s sometimes called molasses crumb pie or molasses pie.
2. Why is it called “shoofly” pie?
The story goes that the sweet molasses aroma attracted flies while the pie cooled on windowsills, so bakers had to “shoo” them away—hence shoofly pie.
3. What’s the difference between wet-bottom and dry-bottom shoofly pie?
Wet-bottom shoofly pie (like this recipe) has a gooier, sticky molasses layer at the bottom, while dry-bottom versions bake up more like a firm molasses cake through the whole slice.
4. Can I use blackstrap molasses?
You can, but blackstrap is very strong and more bitter. If you use it, I’d suggest mixing it 50/50 with a lighter molasses and possibly adding an extra tablespoon of sugar.
5. How do I know when the pie is done baking?
The edges should be set and the center should jiggle slightly but not slosh when you gently nudge the pan. It will continue to firm up as it cools on the counter.
6. Can I make this shoofly pie recipe without eggs?
Yes, you can try replacing the egg with 3 tablespoons of applesauce or plain yogurt, though the texture will be a bit denser and less custard-like.
7. My crumbs sank into the filling—did I do something wrong?
Not at all. Some crumbs will always sink, and that’s part of the charm. If most of them sank, they may have been pressed down too firmly; next time, leave them light and fluffy on top.
8. Is this pie very sweet?
It’s definitely a sweet dessert, but the molasses brings a deep, almost smoky flavor that balances the sugar. If you’re sensitive to sweetness, serve smaller slices with a cup of strong coffee or tea.
Conclusion
Shoofly pie might not be the flashiest dessert on the table, but it has a quiet magic—a simple crust, a sticky molasses filling, and a tender brown sugar crumb topping that feels like home. This shoofly pie recipe gives you a faithful, old-fashioned version with just enough flexibility to make it your own.
If you give this Pennsylvania Dutch dessert a try, I’d love to hear how it goes—tell me if you went classic or played with spices, and who you shared it with. And if you enjoy vintage recipes like this molasses pie, you might also like exploring other classic American pies, from chess pie to buttermilk pie, and turning your kitchen into a little time machine, one slice at a time.
Shoofly Pie
Ingredients
- 1 single 9-inch pie crust unbaked; homemade or good-quality refrigerated/store-bought
- 1 1/2 cups all-purpose flour 195 g
- 1 cup light brown sugar 200 g, packed
- 1/4 cup granulated sugar 50 g
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional but lovely
- 1/4 teaspoon ground ginger adds gentle warmth
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter 85 g, cold, cut into small cubes
- 3/4 cup dark molasses 180 ml; use unsulfured, not blackstrap unless you prefer a stronger, more bitter flavor
- 3/4 cup boiling water 180 ml
- 1 large egg room temperature
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Fit the unbaked 9-inch pie crust into a standard pie plate, crimp the edges, and place the pie dish on a baking sheet to make it easier to move and to catch any drips.1 single 9-inch pie crust
- In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt until well combined and no large clumps of sugar remain.1 1/2 cups all-purpose flour, 1 cup light brown sugar, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, 1/4 teaspoon fine sea salt
- Add the cold butter cubes to the dry mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the mixture until it resembles coarse crumbs with some pea-sized bits. Do not overwork; a few larger pieces of butter help keep the topping tender and rustic.6 tablespoons unsalted butter
- Scoop out 1 cup of the crumb mixture and set it aside in a small bowl. This reserved portion will be the crumb topping. Leave the remaining crumbs in the large bowl for the filling base.
- In a medium bowl or large measuring cup, whisk together the dark molasses and boiling water until smooth and fully blended. Let the mixture cool for about a minute so it is warm but not scorching hot.3/4 cup dark molasses, 3/4 cup boiling water
- Whisk the baking soda into the warm molasses mixture; it will foam slightly. Then whisk in the egg and vanilla until the mixture is smooth and well combined.1 large egg, 1 teaspoon baking soda, 1 teaspoon pure vanilla extract
- Pour the molasses mixture into the large bowl with the remaining crumb mixture. Stir gently until you have a smooth, pourable batter with no dry pockets. The batter will be fairly thin, which is correct for a sticky "wet-bottom" filling.
- Pour the molasses filling into the prepared pie crust. The crust should look quite full but should not overflow. If it reaches the very top edge, leave behind a tablespoon or two of filling.
- Sprinkle the reserved crumb mixture evenly over the surface of the filling. Do not press it down; leave the crumbs light and fluffy so some sink into the filling while others stay on top as it bakes.
- Bake the pie at 400°F (200°C) for 10 minutes to help set the crust and start the filling. If the crust edges brown too quickly, shield them with a strip of foil.
- Without removing the pie from the oven, reduce the oven temperature to 350°F (175°C) and bake for an additional 30–35 minutes. The center should be mostly set but still slightly wobbly like soft gel, and the crumb topping should be lightly golden.
- Remove the pie from the oven and place it on a wire rack. Let it cool completely at room temperature for at least 3 hours so the sticky molasses layer can thicken and the pie can set for clean slices.
- Slice the cooled pie with a sharp knife, wiping the blade between cuts if needed. Serve at room temperature or slightly warmed, plain or with whipped cream or vanilla ice cream. It pairs especially well with a hot cup of coffee.
