Shoofly Pie
Shoofly pie is a beloved Pennsylvania Dutch dessert with a rich, sweet molasses filling, a soft, gooey wet-bottom layer, and a tender, buttery crumb topping. This easy homemade recipe brings cozy, old-fashioned flavor straight to your table.
Servings: 8 slices
Calories: 549kcal
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.
Notes
Storage:
- 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.
Nutrition
Calories: 549kcal | Carbohydrates: 93g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 493mg | Potassium: 719mg | Fiber: 2g | Sugar: 58g | Vitamin A: 387IU | Vitamin C: 0.02mg | Calcium: 130mg | Iron: 4mg
