Shoofly Pie
An old-fashioned Pennsylvania Dutch pie with a molasses filling and buttery crumb topping.
Shoofly pie is one of the most famous Pennsylvania Dutch desserts, known for its deep, dark molasses flavor and sweet, crumbly topping. It’s humble but distinctive—made with simple pantry ingredients that create layers of flavor and texture.
How did the pie get its name? It all started with a song. The pie gets its name from a brand of molasses, Shoofly Molasses, from Philadelphia. The molasses got its name from a late 19th-century circus mule, Shoofly the Boxing Mule, who was named after a Civil War-era song, “Shoo Fly, Don’t Bother Me.” No matter how it started, this nostalgic dessert remains a favorite for anyone who loves old-fashioned baking.
Why You’ll Love It
- Classic and nostalgic. A true Pennsylvania Dutch original with a sweet story behind its name.
- Simple ingredients. Uses pantry staples—molasses, flour, sugar, and butter—for a rich, comforting flavor.
- Perfectly balanced. The deep molasses layer contrasts beautifully with the sweet, buttery crumbs.
- Great make-ahead dessert. The pie keeps well and tastes even better the next day.
Ingredient Notes
- Molasses: Use dark or medium unsulphured molasses (not blackstrap) for the best balance of sweetness and depth.
- Brown sugar: Light or dark both work; dark sugar gives a stronger caramel note.
- Butter: Cold butter ensures the crumb topping bakes up crisp and crumbly.
- Pie shell: A standard 9-inch unbaked crust—store-bought or homemade—works perfectly. I used this all-butter crust.
How to Make It
- Dissolve the baking soda in hot water, then stir in the molasses. Whisk in the beaten egg.
- In another bowl, combine the flour, brown sugar, and a dash of salt. Cut in the butter until the mixture resembles coarse crumbs.
- Pour the molasses filling into the pie shell and sprinkle the crumb topping evenly over it.
- Set the pie on a baking sheet and place it in the oven. Bake for 15 minutes at 425°F, then reduce the temperature to 350°F and continue baking for about 25 to 35 minutes, or until the filling is set and slightly firm in the center.
Recipe Variations
- Make it wet-bottom. Stir half of the crumb topping into the molasses mixture, then sprinkle the rest on top for a gooey layer beneath the crumbs.
- Add a spice twist. Mix a little cinnamon, nutmeg, or ginger into the crumb topping for a warm flavor variation.
How to Serve Shoofly Pie
- Serve the pie with a big scoop of ice cream.
- Add a dollop of whipped cream to the plate.
- Drizzle crème anglaise over the pie before serving.
How to Store
Refrigerate: Keep leftover shoofly pie loosely covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze? Yes — freeze individual slices on a baking sheet, then wrap them in plastic and freeze for up to 2 months. Thaw in the refrigerator overnight.
To Reheat: Warm slices in a 300°F oven for about 10 minutes or just until slightly warm.
Shoofly Pie
Ingredients
- 1 pie shell, 9-inch
For the Filling
- 3/4 cup hot water
- 3/4 teaspoon baking soda
- 1 cup molasses, (283 grams )
- 1 egg, large, beaten
For the Crumb Topping
- 1 1/4 cups flour, 177 grams
- 3/4 cup brown sugar, 165 grams
- Dash salt
- 4 tablespoons butter, 57 grams
Instructions
- Heat the oven to 425° F.
- In a bowl, dissolve the baking powder in the boiling water. Stir in molasses. Add the beaten egg and whisk until well blended.
- In a separate bowl, combine the flour, brown sugar, and a dash of salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Pour the molasses filling into the crust and sprinkle the crumb mixture over all.
- Place the pie on a baking sheet and carefully place it in the oven. Bake at 425° for 15 minutes. Reduce the oven temperature to 350° F and continue baking for 25 to 35 minutes, or until the filling is set.
Nutrition
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
