Shoofly Pie is a traditional Pennsylvania-Dutch dessert. Richly flavored with molasses and a sweet and simple crumb topping, this decadent pie is a unique treat. We love topping this Shoo Fly Pie recipe with whipped cream or vanilla ice cream!
Shoofly pie may not be one of the most well-known pies throughout the world, but it’s very popular here where I grew up around Amish country, southern Pennsylvania. This is a sticky-sweet pie, baked in a pastry crust with a gooey (almost cake-like) bottom and a crumby, streusel-like topping.
What is Shoofly Pie? Why is it Called Shoo Fly Pie?
Shoofly Pie is an Amish and Mennonite favorite dessert that can be made with pantry staples you likely have on hand. While it may not be as well-known as other classics like Apple Pie or Key Lime Pie, if you give this recipe a chance, I think you’ll find that this Shoofly Pie recipe deserves a spot in your recipe box too.
Gooey and rich with molasses flavor, Shoofly Pie is best served warm, and even better when topped with ice cream or whipped cream!
No one knows for certain why it is called Shoo Fly Pie. Folklore is that the sweet molasses attracted flies, as the pie was baked and left to cool outdoors.
What is Shoofly Pie Made of?
Shoo Fly Pie uses simple, wholesome ingredients. The star of the show is molasses, and you most likely have all of the other shoofly pie ingredients on hand. You’ll need a pie crust of course and the filling contains a delicious combination of molasses, brown Sugar and warm spices like cinnamon and nutmeg.
How to Make Shoofly Pie
To make Shoofly Pie:
- Start with a pie crust. You can make your pie crust recipe or buy pre-made pie dough.
- Make the crumb coating in a food processor.
- In a separate bowl, combine eggs, water and molasses.
- Alternate layering the crumb mixture and molasses mixture into your pie crust.
- The molasses mixture will be liquidy and absorb much of the crumb topping, but you still want to layer the wet and dry ingredients as indicated. It will help ensure that your Shoofly Pie ends up with the proper texture.
- Bake until Shoofly Pie is set, then allow to cool completely before slicing and serving.
More Pie Recipes To Try
- Lemon Meringue Pie – Light and refreshing!
- Easy Pecan Pie Recipe – The perfect pecan pie (without corn syrup)
- Blueberry Pie – Classic simple pie.
- Ultimate Coconut Cream Pie – Rich and creamy. A coconut lover’s dream!
- The Best Apple Crumb Pie – Truly the best ever!
What Does Shoo Fly Pie Taste Like?
Shoofly Pie has a distinct molasses flavor. While the molasses flavor is tempered a bit by the crumb mixture that is layered into the pie, it is still very much present and those who don’t enjoy molasses will not enjoy Shoofly Pie. This is a very rich and very sweet pie, and the flavor reminds me of a supremely moist Gingerbread.
Does Shoofly Pie Need to be Refrigerated?
While you can refrigerate your shoofly pie, it does not need to be refrigerated and will keep quite nicely stored on your countertop. Shoofly pie should still be covered and will keep for up to 5 days.
- 1 unbaked pie crust
- 1 ½ cups all-purpose flour (185g)
- ⅔ cup dark brown sugar tightly packed (133g)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 6 tablespoons cold unsalted butter cut into tablespoon-sized pieces.
- ½ teaspoon baking soda
- ¾ cup hot water
- ¾ cup molasses
- 1 large egg yolk room temperature
- Preheat oven to 425F/220C and roll out pie crust and place in a 9 ½" pie dish. Set aside.
- In a food processor¹, combine flour, brown sugar, cinnamon, salt, and nutmeg. Pulse briefly to combine.
- Scatter butter evenly over the flour mixture and pulse again until mixture resembles coarse crumbs. Set aside.
- In a separate bowl, stir together baking soda and hot water until baking soda is dissolved. Add molasses and whisk until completely combined, then whisk in egg yolk.
- Pour approximately half of the molasses mixture into your prepared pie crust. Top with approximately half of the crumb mixture, then top with the rest of the syrup mixture, and finally top evenly with remaining crumbs (everything will seem very liquidy and the ingredients won't hold nice neat layers, but don't skip this step!).
- Transfer to 425°F/220°C oven and bake for 15 minutes. Once 15 minutes has passed, reduce oven temperature to 350°F/175°C and continue to bake another 20-25 minutes or until pie is set, center may still seem a little jiggly but should spring back to the touch.
- Allow pie to cool completely before slicing and serving.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I have made this for years and love it. One very important thing that is left out is when adding the egg to the hit mixture is that it should be done using small amounts at a time, OR the egg will curdle and the pie is ruined.
Thanks for sharing that tip, Pam!
I really love this recipe, it’s close to my grandma’s recipe and she’s been passed for over 30 years. It’s very comparable and reminds me of her. Thank you for sharing this recipe.
You’re welcome Sharon! So glad you love the pie!
I have tried this amazing shoofly pie recipe and i found this recipe really an amazing recipe. Thanks for sharing this recipe with all of us.
You’re welcome!! So happy you enjoyed the pie!
Ah, looks a lot like my grandma’s recipe, which I love. It’s the”wet bottom” version as opposed to a drier version. And yes, that molasses flavor is something special! Thanks for reminding me that it’s time to bake again.