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Shoofly pie is one of those old fashioned desserts that instantly takes me back to simple, cozy baking, the kind that feels rooted in tradition. This classic Pennsylvania Dutch dessert has been around forever, and once I learned how easy it is to make at home, I was hooked. I get all the rich, sticky goodness of a pecan style pie without the extra steps, thanks to a refrigerated pie crust, a deep molasses filling, and a buttery crumble topping that bakes up just right.
I love recipes like this because they feel nostalgic and comforting, like something that would have shown up on a farmhouse table year after year. This shoofly pie has that gooey center, warm cinnamon and nutmeg, and a lightly crisp topping that makes every slice feel special without being fussy. It is the kind of dessert I bring to holidays and potlucks when I want something old school, familiar, and guaranteed to disappear fast.
If comfort desserts are your thing, don’t stop at this shoofly pie. My Depression Cake and Millionaire Pie are creamy, effortless, and guaranteed to satisfy your sweet tooth.
Ingredients Notes
- Refrigerated pie crust: Use a deep dish crust for the best wet-bottom texture. Homemade crust works well too.
- Molasses: Key for the rich, classic shoofly pie flavor. Dark corn syrup can be used in a pinch. The pie will still have a wet-bottom texture, but the flavor will be milder and less robust than with molasses.
- Boiling water
- Egg: Room temperature is best for even mixing.
- Baking soda
- Ground cinnamon: Swap part of the cinnamon for pumpkin spice or apple pie spice for warmer, cozy flavor.
- Ground nutmeg: If unavailable, pumpkin spice or apple pie spice works as a substitute.
- All-purpose flour: A gluten-free 1-to-1 flour can be used, but it may result in a slightly softer crumb.
- Dark brown sugar
- Salted butter
- Salt
See the recipe card for full information on ingredients and quantities.
How to Make Shoofly Pie
- Prepare the pie dish: Preheat your oven to 400°F and spray a deep-dish pie pan with nonstick cooking spray.
- Line with the crust: Press the pie crust evenly into the pan and crimp the edges. Set aside.
- Mix the filling: In a large bowl, stir the molasses with boiling water until smooth. Beat in the egg, then mix in baking soda, salt, cinnamon, and nutmeg. Pour the filling into the prepared crust.
- Make the crumb topping: Combine the flour and brown sugar in a bowl. Work in the butter with a fork or your fingers until the mixture is crumbly. Sprinkle evenly over the filling.
- Bake: Lower the oven temperature to 350°F and bake uncovered for about 40 minutes, or until the center is set.
- Serve: Let cool slightly, then serve warm or at room temperature.
Make Ahead and Storage Instructions
- Store: Wrap leftover pie in plastic wrap or place individual slices in an airtight container. Refrigerate for up to one week.
- Reheat: Warm slices in the microwave for about 15 seconds, or let them come to room temperature for a couple of hours.
- Freeze: Wrap the pie tightly in plastic wrap and foil, then store in the freezer for up to two months. Thaw overnight in the refrigerator or at room temperature before serving.
- Make ahead: Bake the pie up to one day in advance and keep it covered at room temperature. The wet-bottom layer actually improves as it settles, making the pie even more delicious.
More Old-Fashioned Desserts to Try
If you’ve tried this Shoofly Pie Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Shoofly Pie
Ingredients
- 1 (9-inch) refrigerated pie crust
- 1 cup molasses
- ¾ cup boiling water
- 1 egg room temperature
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 cups all-purpose flour
- 1 cup dark brown sugar packed
- ½ cup 1 stick salted butter softened
- ½ teaspoon salt
Instructions
- Prepare your pie dish. Preheat your oven to 400°F and spray a 9-inch deep dish pie pan with nonstick spray.
- Line with the crust. Press the pie crust evenly into the pie pan and crimp the edges before setting aside.1 (9-inch) refrigerated pie crust
- Make the filling. In a large bowl, mix the molasses with hot water until well combined and the molasses has melted into the water. Lightly beat the egg and add it to the molasses before stirring in the baking soda, salt, cinnamon, and nutmeg. Mix well and transfer the filling to the pie crust. Set it aside.1 cup molasses, ¾ cup boiling water, 1 egg, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon salt
- Make the crumble topping. In a large bowl, combine the flour and brown sugar. Work the butter in with a fork or clean fingers so it’s crumbly and resembles damp sand. Sprinkle the mixture evenly over the entire pie.2 cups all-purpose flour, 1 cup dark brown sugar, ½ cup 1 stick salted butter
- Bake and serve. Lower your oven temperature to 350°F and bake uncovered for 40 minutes until the center of the pie is set. Serve warm or room temperature.
Jenn’s Notes
- Store: Wrap leftovers in plastic wrap or place slices in an airtight container. Refrigerate for up to one week.
- Reheat: Warm slices in the microwave for about fifteen seconds or allow them to rest at room temperature for a couple of hours.
- Freeze: Wrap tightly and freeze for up to two months. Thaw in the refrigerator or at room temperature.
- Make ahead: Bake the pie up to one day ahead and keep it covered at room temperature. The texture improves as the wet bottom layer settles.
- Do not over mix the filling or the wet bottom layer may not settle correctly.
- Use a deep dish crust to prevent spillover as the molasses bubbles.
- Place the pie on a baking sheet to catch any drips.
- Tent loosely with foil if the top browns too quickly.
- Allow the pie to cool fully before slicing for clean pieces.
- For stronger molasses flavor, use dark molasses instead of light.
- Chill the crumb mixture for ten minutes if your kitchen is warm so it stays crumbly.
- Use fresh molasses if possible because older molasses can thicken and darken the filling too much.
Well, first off it’s actually a healthy pie. I’m reading it and it’s actually a healthy pie so that right there gives it five stars when I read the ingredients I thought sugar bomb this pie is extremely healthy. I’m impressed and I love molasses in real honey not purchased at the market. They processed it so much that it becomes clear and there’s no health benefits in it at all. it’s Honey in the store is basically car syrup when they’re done processing it. This pie is bomb.