Few pies are as uniquely old-fashioned and comforting as Shoofly Pie. With its deep molasses filling, tender cake-like crumb, and buttery streusel topping, this Pennsylvania Dutch classic has been a staple in Amish and Mennonite kitchens since the 1800s.
The pie comes in two beloved variations: “wet-bottom” (with a gooey molasses layer at the base) and “dry-bottom” (more cake-like throughout). Either way, the rich molasses flavor and sweet crumb topping make it unforgettable. Traditionally served with coffee for breakfast or dessert, shoofly pie proves that simple pantry ingredients — flour, sugar, molasses, and butter — can create something timeless.
Whether you’re baking it for nostalgia, tradition, or just to try something new, this pie brings a taste of history right to your kitchen table.
Why You’ll Love This Recipe
It’s simple, budget-friendly, and full of old-world charm — a true farmhouse dessert.
What is Shoofly Pie?
A molasses pie that originated with the Pennsylvania Dutch. The name comes from the sweet molasses attracting flies while pies cooled on windowsills.
When to Serve Shoofly Pie
Traditionally eaten with coffee at breakfast, but equally delicious for dessert with whipped cream or ice cream.
Variations
- Wet-Bottom Shoofly Pie: Bake less for a gooey molasses layer at the base.
- Dry-Bottom Shoofly Pie: Bake longer for a fully cake-like interior.
- Maple Shoofly Pie: Swap half the molasses with maple syrup for a lighter flavor.
Substitutions
- Molasses: Use dark corn syrup if molasses is unavailable (though flavor will be milder).
- Brown Sugar: White sugar works, but brown sugar adds more depth.
- Butter: Margarine can be used for dairy-free.
FAQs
Q: Why is it called Shoofly Pie?
A: Because the molasses filling attracted flies while cooling, so bakers had to “shoo” them away.
Q: Is shoofly pie served hot or cold?
A: Traditionally served cooled or at room temperature, often with coffee.
Q: How long does it keep?
A: Store covered at room temperature for 2 days, or refrigerate up to 5 days.
Q: Can I freeze it?
A: Yes, wrap tightly and freeze up to 2 months.
Shoofly Pie
Ingredients
Method
- Heat oven to 375°F (190°C).
- In a bowl, stir together molasses, boiling water, and baking soda. The mixture will foam. Pour into pie crust.
- In another bowl, mix flour, brown sugar, butter, and salt until crumbly.
- Sprinkle crumb topping evenly over molasses mixture.
- Bake for 40–45 minutes, until set in the center and topping is golden.
- Cool completely before slicing. Serve with coffee or whipped cream.
Notes
Recipe Notes
- For a wet-bottom pie, bake until center is just set but still gooey at the base.
- For a dry-bottom pie, bake a few minutes longer until filling is fully cake-like.
- Best eaten within 2–3 days.
