If you’ve ever visited Pennsylvania Dutch country, with its rolling farmlands, Amish buggies, and hearty home cooking – you’ve probably encountered Shoofly Pie. This molasses-rich dessert is a true staple of Pennsylvania Dutch cuisine. This perfectly balanced Pennsylvania Dutch version is a cozy nostalgic explosion of rich, deep flavors that feels like a warm hug. At its heart, the dominant flavor is molasses: bold, robust and unmistakable dark with those signature caramel-like notes that remind many people of gingerbread, old-fashioned molasses cookies, or even a hint of toffee. The flavors are multi-dimensional thanks to the baking soda reaction and brown sugar temper.
Wet or Dry Shoofly Pie?
There are two main styles: wet-bottom (gooey, custard-like molasses layer at the base) and dry-bottom (more uniform, cake-like throughout). This recipe lands perfectly in the middle – not too gooey or wet at the bottom, and definitely not dry- for that ideal blend of sticky sweetness and tender crumb. It’s super easy to make great for beginner bakers, especially with a shortcut: a pre-made Pillsbury pie crust!
Why is it called Shoofly Pie?
The name “Shoofly” sparks fun debate, it was a conversation recently had in my house when a friend from Hawaii who had never heard of it asked where did the name Shoofly Pie come from. The popular tale says the sticky molasses filling attracted flies as pies cooled on windowsills, so folks had to constantly “shoo” them away. More likely, though, it comes from shoofly Molasses, a popular 19th-century brand named after Shoofly the boxing mule – a famous circus performer from the era, possibly inspired by the old folk song “Shoo Fly, Don’t Bother Me.” Whatever the origin, the quirky name has stuck for over a century!
How to make Shoofly Pie:
This recipe makes one 9-inch pie. Start of by preheating your over to 375 degrees. Place the pie crust in a 9-inch pie plate and set aside (no need to pre-bake).
Prepare the Liquid filling: In a heat safe container (I use a Pyrex measuring cup), add the boiling water and stir in the baking soda. In a separate bowl, whisk together the molasses, egg, and brown sugar until smooth. Slowly pour the hot baking soda-water mixture into the molasses mixture, stirring constantly to combine evenly. The mixture will be thin and liquidly- Perfect!
Pour the completed filling into the unbaked pie shell.
Next up the Crumb topping: In a medium bowl, combine the flour, brown sugar, and baking soda. Add the softened butter and cut it in with a pastry cutter or fork until you get a sandy, crumbly texture (like coarse sand – some pea-sized bits are fine).
Sprinkle the crumb mixture evenly over the liquid filling. DO NOT STIR – it will sink in slightly during baking for that signature texture.
Bake at 375 for the first 10 minutes, then reduce the heat to 350 degrees and bake for an additional 30-40 minutes, until the topping is golden and the filling is set (it should jiggle just slightly in the center like custard). Let the pie cool completely (at least 2 hours) – this allows the filling to set properly for clean slices and the best texture.
Serve at room temperature. some like a dollop of whipped cream or a scoop of vanilla ice cream. But I love to pair it was strong black coffee – The Pennsylvania Dutch way!
Tips and Tricks:
The baking soda reaction with molasses is key for tenderness and flavor balance – don’t skip or reduce the baking soda.
Don’t overbake; the pie continues to set as it cools. Its okay if there is a little jiggle in the middle and a toothpick inserted should come out mostly clean with a few crumbs.
Store at room temperature for up to 4 days (covered loosely.) This pie actually gets better on day 2 as the flavors meld. You can also freeze but the crumbs will soften a bit when thawed – still delicious.
Use dark molasses (not blackstrap – it’s too bitter and not light molasses as it is too sweet and lacks the robust flavor of classic Shoofly Pie).
Easy Pennsylvania Dutch Shoofly Pie (Balanced Wet/Dry)
Ingredients
Pie Crust
- 1 Homemade or Premade Piecrust Unbaked, 9 inch
Filling
- 1/2 cup Molasses
- 1/2 cup Boiling Water
- 1/3 tsp Baking Soda
- 1 lg Egg
- 2 Tbsp + 2 tsp packed Brown Sugar
Crumb Topping
- 1 cup All Purpose flour
- 1/3 cup Packed brown sugar
- 1/4 tsp Baking soda
- 1/4 cup Softened Butter Not Melted
Instructions
- Preheat your over to 375 degrees. Place the pie crust in a 9-inch pie plate and set aside (no need to pre-bake).
Prepare the Liquid Filling:
- In a heat safe container (I use a Pyrex measuring cup), add the boiling water and stir in the baking soda.
- In a separate bowl, whisk together the molasses, egg, and brown sugar until smooth
- Slowly pour the hot baking soda-water mixture into the molasses mixture, stirring constantly to combine evenly. The mixture will be thin and liquidly.
- Pour the completed filling into the unbaked pie shell.
Prepare the Crumb Topping:
- In a medium bowl, combine the flour, brown sugar, and baking soda. Add the softened butter and cut it in with a pastry cutter or fork until you get a sandy, crumbly texture (like coarse sand – some pea-sized bits are fine).
- Sprinkle the crumb mixture evenly over the liquid filling. DO NOT STIR – it will sink in slightly during baking for that signature texture.
Baking:
- Bake at 375 for the first 10 minutes, then reduce the heat to 350 degrees and bake for an additional 30-40 minutes, until the topping is golden and the filling is set (it should jiggle just slightly in the center like custard). Let the pie cool completely (at least 2 hours) – this allows the filling to set properly for clean slices and the best texture.
Notes
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