This classic shoofly pie has a bold molasses flavor and is quick to prep.
Shoofly pie filling combines staple ingredients with molasses and warm spices. It’s topped with a buttery crumb topping for the perfect easy dessert!
- This pie is sweetened with molasses and brown sugar—perfectly sweetened with a bold molasses flavor.
- It uses staple ingredients you likely have on hand.
- It’s easy to make with just minutes of prep.
- The buttery crumb topping gives this pie a slight crunch for the perfect dessert.
What You’ll Need For Shoofly Pie
- Pie Crust: Either use a ready-made pie crust or homemade pie crust.
- Brown sugar: Dark brown sugar has more of a toffee-like flavor, but light brown sugar can be used if it’s what you have.
- Molasses: Molasses is the main flavor of this pie; avoid blackstrap molasses as the flavor is bitter.
- Spices: Cinnamon and nutmeg flavor the mixture.
- Salt: A pinch of salt balances the sweetness.
- Baking soda: This create a great texture in the filling.
- Unsalted butter: Cold, unsalted butter is key for the crumb topping. Cut it into small pieces to make mixing easier.
Variations: Sprinkle the top of the Shoofly pie with mini chocolate chips or chopped toasted pecans. This recipe is for a wet-bottom pie meaning the molasses mixture and crumbs layers keep the filling moist. Try a sourdough pie crust to balance the sweetness. If you prefer a dry-bottom shoofly pie, blind bake the crust.
How to Make Shoofly Pie
- Line a pie plate with a prepared pie shell.
- Pulse flour, sugar, cinnamon, salt, butter, and nutmeg in a food processor.
- Dissolve baking soda in hot water, whisk in molasses and egg yolk.
- Layer the molasses and crumb mixture into the pie crust. Finish with remaining crumbs on top.
- Bake (recipe below).
Cool completely before serving with whipped cream, whipped topping, or a scoop of vanilla ice cream.
Storing Shoofly Pie
Keep leftover Shoo-fly pie covered at room temperature or in the refrigerator for up to 5 days. Enjoy it at room temperature, cold, or warm slices in the microwave if desired.
Freeze-cooled portions by wrapping them in plastic wrap and aluminum foil for up to 4 months.
More Perfect Pie Recipes
Did you enjoy this Shoofly Pie Recipe? Leave a comment and rating below!
Shoofly Pie
This traditional Amish recipe has a buttery pie crust and a sweet toffee-like filling.
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Preheat oven to 425℉. Roll out pie crust and place in a 9″ pie plate. Set aside.
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In a food processor*, combine flour, brown sugar, cinnamon, salt, and nutmeg. Pulse briefly to combine.
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Scatter butter evenly over the flour mixture and pulse again until mixture resembles coarse crumbs. Set aside.
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In a separate bowl, stir together baking soda and hot water until baking soda is dissolved. Add molasses and whisk until completely combined, then whisk in egg yolk.
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Pour half of the molasses mixture into your prepared pie crust. Top with half of the crumb mixture, then top with the rest of the molasses mixture, and finally top evenly with remaining crumbs (everything will seem very liquidy and the ingredients won’t hold nice neat layers, but don’t skip this step!).
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Place the pie on a baking tray and bake for 15 minutes. Once 15 minutes has passed, reduce oven temperature to 350°F and continue to bake another 22-28 minutes or until pie is set, center may still seem a little jiggly but should spring back to the touch.
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Allow pie to cool completely before slicing and serving.
Cover the pie with foil if it starts to get too brown in the oven while baking.
Serve with whipped cream or ice cream.
Leftovers will keep in an airtight container in the refrigerator for 5 days and in the freezer for 4 months.
Serving: 1slice | Calories: 341 | Carbohydrates: 56g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 198mg | Potassium: 426mg | Fiber: 1g | Sugar: 33g | Vitamin A: 235IU | Calcium: 76mg | Iron: 2.7mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Pie
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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