Name: Shoofly Pie Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 2 h 10 min
Cuisine: American
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; ½ teaspoon salt; 2 cups all-purpose flour; 1 cup dark brown sugar, packed; ½ cup (1 stick) salted butter, softened

If you’ve ever wanted to try a piece of history that tastes like pure comfort, this Shoofly Pie Recipe is where you start. It’s that sticky, sweet, molasses-filled pie that feels like a warm hug on a plate, perfect for cozy afternoons or when you want to share something truly heartwarming with friends and family. I remember my first bite and how I immediately knew I’d found a new favorite dessert to turn to during chilly days or holiday visits.

What makes this Shoofly Pie Recipe extra special is how simple yet satisfying it is—using pantry staples you probably already have, it comes together quickly but bakes into a deep, rich molasses flavor balanced with just the right amount of spice. You’ll enjoy how the crumbly, buttery topping mingles with that luscious filling, creating a texture and taste that’s truly one-of-a-kind. Trust me, once you try it, it’ll become a dessert you want to make over and over.

Ingredients You’ll Need

Each ingredient in this Shoofly Pie Recipe plays an important role in nailing that authentic flavor and texture. From the deep richness of molasses to the warm spices and tender crust, getting these basics right means you can enjoy a pie that tastes like it just came out of an Amish kitchen.

Refrigerated pie crust: Using a ready-made crust helps save time and effort without sacrificing that flaky, buttery base every shoofly pie needs.
Molasses: The star here—look for unsulfured, dark molasses for the best flavor and natural sweetness.
Boiling water: Needed to dissolve the molasses and baking soda, ensuring smooth consistency.
Egg: Helps bind everything together; make sure it’s at room temperature for an even mix.
Baking soda: Reacts with the molasses to create the signature texture and slight lift in the pie.
Ground cinnamon: Adds warmth and depth that pairs beautifully with molasses.
Ground nutmeg: Just a hint for complexity without overpowering the molasses’ star quality.
All-purpose flour: Forms the base of the crumbly topping, giving that nice contrast to the gooey filling.
Dark brown sugar: Packed with molasses too, this sweetens the topping and adds chewiness.
Salted butter: Softened butter makes that crumb mix heavenly and rich, so don’t skip on quality here.
Salt: Balances the sweetness and enhances flavors across the pie.

Variations

One of the things I love about this Shoofly Pie Recipe is how easy it is to tweak and make it your own. Whether you want to add a little more spice, go gluten-free, or try it with a twist, there’s room for your personal touch.

Gluten-free: I switched to a gluten-free flour blend once for a friend, and it worked surprisingly well — just watch the texture as you bake since it can be a bit more delicate.
Spices: Feel free to play with extra cinnamon or even a pinch of ginger for a spicier kick; I like adding a little cardamom once in a while for a festive flair.
Maple molasses blend: Mixing a bit of maple syrup with molasses can lighten the flavor and add complexity, which I tried on a whim and loved for a subtler sweetness.
Crumb topping: If you want a crunchier topping, toss in chopped pecans or walnuts—adds a nice texture contrast!

How to Make Shoofly Pie Recipe

Step 1: Prepare the Filling

Start by dissolving your molasses in boiling water—this is super important because it ensures the filling isn’t grainy but smooth and syrupy. Once your molasses mixture cools down a bit, whisk in the room temperature egg, baking soda, cinnamon, and nutmeg. The baking soda will react with the acidity of the molasses and cause the mixture to bubble a little—don’t worry, that’s a good sign. This reaction is key to achieving the unique texture that shoofly pie is known for.

Step 2: Mix the Crumb Topping

In a separate bowl, combine the flour, dark brown sugar, softened butter, and a pinch of salt. Use your fingers or a pastry cutter to work the butter into the dry ingredients until you get a crumbly texture. This crumb topping is where you really get those little pockets of buttery sweetness that contrast perfectly with the gooey filling underneath. Make sure your butter is soft but not melted—too soft and the topping might turn too greasy.

Step 3: Assemble the Pie

Roll out your refrigerated pie crust into a 9-inch pan if it’s not already prepared. Pour the molasses filling right onto the crust, being careful not to spill. Then, evenly sprinkle the crumb topping over the liquid filling. It’s going to sink a bit into the molasses as it bakes, so don’t worry if it looks loose at this point.

Step 4: Bake to Perfection

Bake your pie at 350°F (175°C) for about 45 to 50 minutes. You’ll know it’s done when the top is golden brown and the filling has set—it should jiggle slightly but not be runny. Avoid opening the oven too often to keep the temperature steady. Once baked, let it cool completely; the filling thickens as it cools, making every slice neat and satisfying.

How to Serve Shoofly Pie Recipe

A slice of pie sits on a white plate showing three clear layers: a light golden crust edge on the bottom and sides, a thick dark brown filling in the middle with a bubbling texture, and a crumbly light beige topping that looks dry and soft. A piece of the pie is on a fork resting on the plate. The rest of the pie is in a clear glass pie dish in the background with a matching crumb topping. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often keep it simple with a dusting of powdered sugar or a little dollop of freshly whipped cream to offset the rich molasses flavor. Sometimes, I’ll add a sprinkle of finely chopped pecans on top for a bit more crunch. It’s those little touches that make the serving feel special without overwhelming the pie’s classic taste.

Side Dishes

This pie pairs beautifully with a cup of strong coffee or black tea, perfect for mid-afternoon breaks. On chilly evenings, I love serving it alongside a scoop of vanilla ice cream—melting ice cream against the warm pie is pure bliss!

Creative Ways to Present

For special occasions, I’ve presented the shoofly pie in mini pie pans for individual servings, topped with a small cinnamon stick tied with a little ribbon—it’s a fun conversation starter. You can also cut it into rustic bars and serve it buffet style for casual gatherings, making it easy for everyone to grab a piece.

Make Ahead and Storage

Storing Leftovers

I usually cover the pie tightly with plastic wrap or foil and store it in the fridge. Leftovers keep really well for about 3 to 4 days and honestly taste even better the next day as the flavors meld. Just be sure to bring it to room temperature before serving if you want that perfect gooey texture back.

Freezing

If you want to freeze, I recommend wrapping the entire pie tightly in foil and then placing it in a freezer-safe bag. When I’ve done this, the pie freezes well up to a month. To thaw, simply move it to the fridge overnight and then warm it slightly before serving.

Reheating

For reheating, I like to pop a slice into the microwave for about 20 seconds or warm the whole pie in the oven at 300°F for 10-15 minutes. This revives the filling’s gooey texture beautifully without drying out the crumb topping.

FAQs

What exactly is Shoofly Pie?

Shoofly Pie is a traditional Pennsylvania Dutch dessert known for its molasses filling and crumbly topping. It’s a sweet, slightly sticky pie with a rich, deep flavor from molasses and warm spices like cinnamon and nutmeg, all baked in a buttery crust. Its name is rumored to come from the practice of shooing flies away from the sweet pie as it cooled.
Can I make Shoofly Pie without molasses?

Molasses is essential for that authentic Shoofly Pie flavor, but if you don’t have it on hand, you can substitute a dark corn syrup or a combination of brown sugar and a small amount of maple syrup. Keep in mind, this will change the flavor profile somewhat, and the pie won’t have that same robust depth molasses provides.
Why does the Shoofly Pie filling bubble during baking?

The bubbles come from the reaction between the baking soda and the acidic molasses mixture. This chemical reaction causes the filling to rise and develop its characteristic light texture while baking, which is key to the pie’s unique consistency.
Is Shoofly Pie gluten-free?

The traditional Shoofly Pie is made with all-purpose flour, so it’s not gluten-free. However, you can easily make a gluten-free version by using a gluten-free flour blend in the crumb topping, and choose or make a gluten-free crust to keep it safe for those with gluten intolerance.
How long does Shoofly Pie last?

When stored in the refrigerator, Shoofly Pie lasts about 3 to 4 days. Because of the moisture in the molasses filling, it’s best eaten within this time frame for optimal texture and flavor. Leftover slices can be reheated gently to bring back that freshly baked taste.

Final Thoughts

Shooting from the hip, this Shoofly Pie Recipe is one of those sweet traditions that brings a little piece of Americana right into your kitchen. I love how it’s both humble and rich, simple yet so full of personality—it’s one of those recipes you can turn to year after year when you want to make someone feel at home. Give it a try and see how this pie’s warm molasses embrace might just become your new favorite comfort food!