If you have a soft spot for desserts that bring a little nostalgia and a lot of warmth, then diving into this Shoofly Pie Recipe is a must. This classic Pennsylvania Dutch treat wraps molasses-sweetened filling in a flaky crust, topped with a buttery, cinnamon-spiced crumble that creates a textured harmony between sweet and spicy, soft and crisp. Every bite tells a story of simple ingredients coming together to make something truly comforting and unforgettable.
Ingredients You’ll Need
This Shoofly Pie Recipe relies on a handful of accessible pantry staples, each thoughtfully chosen to build layers of flavor and texture. From the molasses that lends its rich depth to the brown sugar and warming spices to the buttery pie crust that holds it all together, every ingredient plays its part in this delightful dessert symphony.
- 1 (9-inch) refrigerated pie crust: A convenient base that ensures a flaky, buttery foundation for the pie.
- 1 cup molasses: The heart of the pie, providing its signature deep sweetness and dark color.
- ¾ cup boiling water: Helps dissolve the molasses for a smooth, melding filling.
- 1 egg (room temperature): Adds structure and richness to the filling.
- 1 teaspoon baking soda: Reacts with molasses to lighten the texture and add a tender crumb.
- 2 teaspoons ground cinnamon: Brings warmth and a touch of spice to the flavor profile.
- ½ teaspoon ground nutmeg: Adds depth and an aromatic hint to complement the cinnamon.
- 2 cups all-purpose flour: The main component of the crumble topping, offering a delicate crunch.
- 1 cup dark brown sugar (packed): Sweetens the crumble and contributes to its chewy texture.
- ½ cup (1 stick) salted butter (softened): Blends into the topping for richness and flakiness.
- ½ teaspoon salt: Enhances all the other flavors, balancing sweetness beautifully.
How to Make Shoofly Pie Recipe
Step 1: Prepare Your Pie Dish
Start by preheating your oven to 400°F. Grab a 9-inch deep dish pie pan and give it a gentle spray with nonstick cooking spray. This step prevents your pie from sticking while baking, making it easier to release and serve later.
Step 2: Line With the Crust
Carefully press your refrigerated pie crust evenly into the pie pan, making sure it fits snugly against the edges and bottom. Crimp the edges for a nice decorative touch that also helps the crust hold its shape during baking. Set it aside while you prepare the filling.
Step 3: Make the Filling
In a large bowl, pour the molasses over the boiling water, stirring constantly until the molasses melts completely into the water. Beat your egg lightly and add it into the molasses mixture. Next, stir in baking soda, salt, cinnamon, and nutmeg, mixing until everything is fully combined. The baking soda will react, creating a slight fizz which helps give your pie its signature light crumb. Pour this luscious filling mixture into your prepared pie crust and spread it evenly.
Step 4: Make the Crumble Topping
For the topping, combine the flour and packed dark brown sugar in a separate bowl. Add the softened butter and work it in using either a fork or clean fingers until the mixture looks like damp sand. This crumbly texture is key to the perfect topping. Sprinkle the topping evenly over the molasses filling, covering it completely.
Step 5: Bake and Serve
Lower your oven temperature to 350°F and place the pie on the middle rack. Bake uncovered for 40 minutes, or until the center is set and the topping is golden brown. Allow it to cool slightly, then serve warm or at room temperature to fully enjoy the pie’s rich flavors and comforting textures.
How to Serve Shoofly Pie Recipe
Garnishes
A simple dusting of powdered sugar adds a lovely contrast to the deep molasses tones, but if you want to get fancy, a dollop of freshly whipped cream or a scoop of vanilla ice cream takes this pie to another level. The creaminess balances the rich sweetness perfectly and adds a refreshing coolness to each bite.
Side Dishes
Shoofly Pie pairs beautifully with a hot cup of coffee or tea, making it an ideal treat for brunch or afternoon breaks. For a heartier dessert spread, consider serving alongside sliced fresh fruit like apples or pears to lighten the palate.
Creative Ways to Present
For gatherings, try serving the Shoofly Pie Recipe as mini individual tarts by using a muffin tin with small pie crusts or as part of a rustic dessert platter featuring assorted nuts and dried fruits. This adds an element of charm and makes it easy for guests to enjoy without cutting slices.
Make Ahead and Storage
Storing Leftovers
After enjoying your pie, wrap any leftovers tightly in plastic wrap or store in an airtight container in the refrigerator. Shoofly Pie keeps well for 3 to 4 days, and the flavors actually meld and deepen, making each bite even more delightful.
Freezing
If you want to save some for later, Shoofly Pie freezes nicely. Wrap the whole pie or individual slices securely in plastic wrap and aluminum foil before placing in the freezer. It will keep delicious for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
To revive that fresh-baked warmth, reheat slices at 300°F in the oven for 10 to 15 minutes or until warmed through. Avoid the microwave if possible to preserve the crumble’s crisp texture, but if short on time, a quick 20-second zap will do in a pinch.
FAQs
What does shoofly pie taste like?
Shoofly Pie features a robust molasses sweetness balanced by warm spices like cinnamon and nutmeg. The crunchy crumble topping contrasts beautifully with the gooey filling underneath, making it a uniquely comforting dessert.
Can I make shoofly pie without a pre-made crust?
Absolutely! If you prefer, you can make your own homemade pie crust for an extra buttery, flaky base. Just be sure to blind bake slightly to prevent sogginess, or use a recipe designed for a bottom crust that holds up well to moist fillings.
Is shoofly pie gluten-free?
Traditional shoofly pie contains all-purpose flour in the topping and usually in the crust, which contains gluten. However, you can experiment with gluten-free flours and crusts if needed, though the texture may vary slightly.
Why is it called shoofly pie?
The name “shoofly” is said to come from the molasses attracting flies that you’d need to shoo away while the pie cooled. It’s a charming reminder of this pie’s old-fashioned roots and sticky sweet appeal.
Can I use light molasses instead of dark molasses?
Dark molasses is preferred for a richer, more robust flavor that defines the Shoofly Pie Recipe, but light molasses can be substituted in a pinch. Just expect a milder sweetness and lighter color in the final pie.
Final Thoughts
This Shoofly Pie Recipe is a beautiful blend of simple ingredients and heartfelt tradition, coming together to create a dessert that comforts the soul. Whether you’re baking it for a special occasion or just craving a slice of history with your afternoon coffee, you’re in for a truly delightful treat. I encourage you to try this recipe and share its cozy goodness with those you love!
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Shoofly Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Shoofly Pie is a classic Pennsylvania Dutch dessert featuring a rich molasses filling topped with a sweet, crumbly streusel. This pie combines the deep flavors of molasses with warm spices and a buttery, crunchy topping, all encased in a flaky pie crust. Perfectly baked to a golden finish, shoofly pie is a nostalgic treat that’s ideal for any occasion.
Ingredients
Pie Crust
- 1 (9-inch) refrigerated pie crust
Filling
- 1 cup molasses
- ¾ cup boiling water
- 1 egg (room temperature)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Crumble Topping
- 2 cups all-purpose flour
- 1 cup dark brown sugar (packed)
- ½ cup (1 stick) salted butter (softened)
Instructions
- Prepare your pie dish. Preheat your oven to 400°F and spray a 9-inch deep dish pie pan with nonstick spray to prevent sticking.
- Line with the crust. Press the refrigerated pie crust evenly into the pie pan and crimp the edges neatly to form a border, then set it aside.
- Make the filling. In a large bowl, combine the molasses with the boiling water, stirring until the molasses dissolves completely. Lightly beat the egg and mix it into the molasses mixture. Add the baking soda, salt, cinnamon, and nutmeg, stirring well to combine. Pour this filling evenly into the prepared pie crust.
- Make the crumble topping. In another large bowl, mix together the flour and brown sugar. Work the softened butter into the mixture using a fork or clean fingers until it forms a crumbly texture resembling damp sand. Sprinkle this crumble mixture evenly over the molasses filling in the pie crust.
- Bake and serve. Reduce the oven temperature to 350°F. Bake the pie uncovered for 40 minutes, or until the center is set and the crumble topping is golden brown. Remove from the oven and allow it to cool slightly. Serve warm or at room temperature to enjoy.
Notes
- Ensure the egg is at room temperature to help the filling mix evenly.
- Do not cover the pie while baking; the crumble topping needs to stay crisp.
- For a deeper molasses flavor, use blackstrap molasses if preferred.
- Allow the pie to cool for easier slicing and better flavor development.
- Store leftovers covered at room temperature for up to two days or refrigerate for longer freshness.
