If you haven’t tried Shoofly Pie yet, let me convince you boos. It’s got a buttery pie crust, a gooey molasses filling, and a spiced crumble topping! It just slaps! And it’s so underrated so when you make this for folks, they will be wondering where it’s been all their lives.
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How To Make Shoofly Pie
Step 1: Add dark brown sugar, baking soda, and flour to a large bowl. Then toss in the molasses, egg and vanilla. Mix until it’s nice and smooth boos.
Step 2: Slowly pour in the boiling water while continuously whisking so you don’t curdle the egg. It should turn a little foamy. Carefully pour the filling into your pre-baked pie crust.
Step 3: Combine the flour, dark brown sugar, baking powder, and spices. Mix until combined. Cut the butter into the flour until coarse crumbs form.
Step 4: Evenly spread the crumble over the top of the liquid filling. Be sure to get all around the edges!
Step 5: Bake for 40-50 minutes, or until mostly set with a slight jiggle in the center. The pie will puff up but that will settle as it cools.
Shoofly Pie Recipe
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Ingredients
For the Crust
- 9 inch deep dish unbaked pie shell, pre-baked or 1 homemade single pie crust , prebaked
For the Filling
- ½ cup dark brown sugar
- 2 teaspoons all purpose flour
- ½ teaspoon baking soda
- ½ cup robust molasses
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 cup boiling water
For the Crumble Topping
- 1 cup all-purpose flour
- ½ cup dark brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon nutmeg
- ¼ cup salted butter very cold and cut into cubes
Instructions
For the Filling
- Preheat the oven to 375 degrees.
- In a medium-sized bowl, whisk together the dark brown sugar, flour and soda. Add in the molasses, egg, and vanilla extract. Beat until smooth and well-combined.
- Slowly pour in the boiling water while whisking quickly and consistently to avoid curdling the raw egg. The mixture will start to look foamy.
- Carefully pour the molasses filling into your pre-baked crust.
For the Crumble Topping
- In a mixing bowl, combine the flour, dark brown sugar, spices and baking powder. Mix until combined.
- Using your fingers, a pastry cutter, or a fork, cut the butter into the flour until coarse crumbs form.
- Use a spoon or your hands to evenly spread the crumble over the top of the liquid filling. Be sure to get all around the edges!
To Bake
- Carefully transfer the pie into the oven. Bake for 40-50 minutes, or until mostly set with a slight jiggle in the center. The pie will puff up but that will settle as it cools and continue to set completely.
- Remove the pie from the oven and set it on a wire rack. Allow it to cool for 30 minutes. Serve warm with vanilla ice cream or whipped cream if you like!
Notes
How to Store Homemade Shoofly Pie
Leftovers should be cooled to room temperature then tightly covered. It can be stored at room temp for a couple of days. If you want to store longer, then pop in the fridge.How long will this shoofly pie recipe last in the fridge?
It should last in the fridge for about 5-6 days.Can I freeze it?
For sure boos. Cover individual slices with plastic wrap then add to a freezer bag releasing all air. Make sure you label with the date. It can stay frozen up to 3 months.Nutrition
Recipe Tips
- Pick the Right Molasses: If you want a super deep rich flavor, go with a dark or robust molasses. If you want it a little more subtle, go with light. Avoid blackstrap since it will taste bitter in the end.
- Go Cold: Make sure your butter is very cold when you make your crumble so those coarse crumbs are defined once baked up.
- Blind Bake: Make sure you pre-bake your crust so it won’t get soggy when you add the filling.
- Watch Your Crust Bake: Since you are pre-baking, that crust can get too brown in a second. Either cover with foil halfway through the bake or use a pie shield to protect the color.
Ingredient Notes
- Dark Brown Sugar: Light brown sugar is fine to use though the flavors will be less intense. If you don’t have any lying around, make your brown sugar with granulated sugar and extra molasses.
- Molasses: For a less intense filling, use maple syrup instead.
- Spices: Replace your individual ground cinnamon and ground nutmeg with a pre-made spice blend like pumpkin pie spice.
- Salted Butter: You can go with unsalted butter here. Just sprinkle in some salt to balance it out.
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I'll email this recipe to you, so you can come back to it later!
Recipe Help
Absolutely boos. You can make this a day ahead since it can be stored at room temperature easily before you slice and serve it up.
You probably didn’t blind-bake the crust before you added the filling.
After your dough is placed inside it’s pie plate, use a fork to prick holes over the bottom. Next add parchment paper to your dough inside it’s pie plate then toss in pie weights or dried beans and bake at 400°F (200°C) for 15-20 minutes, or until the edges are a tiny bit golden.
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I’m sure this pie is great but I’ve never had a shoe fly pie with only 2 layers. Generally you have the filling or wet bottom layer the molasses cake layer and then the crumb layer. I’m gonna try yours though. Just noting that the traditional cake is different and not southern.
You’ll have to let me know what you think!
Great recipe. In the description through, it says “Enjoy this Southern pie”.
Forgive me for being corrective, but Shoofly Pie is, and has never been a Southern pie.
It is strictly associated with the Pennsylvania Dutch, and Amish country.
The recipe is fantastic, and very reminiscent of the shoofly pie i grew up loving, at our Family reunions in the summertime, near Annville Pennsylvania!
Another great recipe from you! I have never even heard of this pie but the description and pictures hooked me in. It’s really delicious and decadent, definitely needs a scoop of ice cream or some cream, in my opinion.
This was utterly divine! I’d never actually heard of shoofly pie so was keen to try it and so glad I did. Thank you for the fabulous recipe.
This pie is so good, perfect for molasses lovers! Thank you for the in-depth instructions on how to make it too.
i’ve never heard of Shoofly Pie but it was quite tasty
I haven’t had this pie in years. I can’t wait to make this deliciousness!