Explore This Classic Shoofly Pie Recipe
This recipe is a homage to the classic Shoofly pie, offering a balanced blend of a soft, custard-like base and a sweet, crumbly topping. The pie is made with simple ingredients like molasses, flour, and brown sugar, creating a dessert that's both comforting and full of flavor. Whether you're familiar with this pie or trying it for the first time, this recipe brings a taste of Dutch tradition straight to your kitchen.
- 3/4 cups dark molasses (preferably unsulphured for a rich, deep flavor)
- 3/4 cups boiling water
- 1/2 teaspoon baking soda
- 1 ½ cup all-purpose flour
- ½ cups packed brown sugar (dark brown sugar for a more caramel-like taste)
- 1/4 cup unsalted butter (cold, cut into small pieces)
- 1 tablespoon shortening (to keep the topping light and tender)
- 1 pie crust (9-inch)
- Prepare the Pie Crust
If you're using a store-bought pie crust, simply set it out to thaw if frozen. If you prefer a homemade crust, roll out your dough and fit it into a 9-inch pie plate. Trim and crimp the edges as desired, then place it in the refrigerator while you prepare the filling and topping.
- Make the Molasses Filling
In a medium-sized bowl, combine dark molasses and boiling water. Stir well to dissolve the molasses completely. Add baking soda to the mixture. You’ll notice it starts to foam—this is normal and helps lighten the filling. Set the filling aside to cool slightly while you make the crumb topping.
- Prepare the Crumb Topping
In another medium-sized bowl, mix together all-purpose flour and packed dark brown sugar. Add butter and shortening. Use a pastry cutter or your fingers to work the butter and shortening into the dry ingredients until the mixture resembles coarse crumbs, similar to the texture of sand.
- Assemble the Pie
Pour about one-third of the molasses filling into the prepared pie crust. Sprinkle one-third of the crumb topping over the filling. Repeat these layers two more times, ending with a layer of crumbs on top. This layering helps create the signature texture of a classic shoofly pie, with a gooey molasses base and a crunchy, crumbly top.
- Bake the Pie
Preheat your oven to 375°F (190°C). Place the assembled pie in the oven and bake for 35 minutes. The pie is done when the edges are set, and the center is still slightly wobbly but not liquid.
- Cool and Serve
Remove the pie from the oven and let it cool completely on a wire rack. This helps the filling set properly. Shoofly pie is best served slightly warm or at room temperature. Slice and enjoy a piece of this authentic Pennsylvania Dutch treat!
- For a more crumbly topping, ensure your butter and shortening are very cold. This helps achieve a better texture.
- If using a store-bought pie crust, let it thaw completely before fitting it into your pie dish to avoid cracking.
- Place a baking sheet on the rack below the pie to catch any drips and keep your oven clean.
- Shoofly pie is delicious on its own, but a scoop of vanilla ice cream or a dollop of whipped cream can make it even more special.
Have Fun Baking!