Shoofly Pie Recipe – Classic Pennsylvania Dutch Dessert

Shoofly pie originated with the Pennsylvania Dutch in the 1880s and quickly became beloved for its rich molasses flavor and distinctive crumb topping. Made from pantry staples like molasses, flour, and brown sugar, this pie was economical yet deeply satisfying. The name comes from the sweet filling that attracted flies during cooling, requiring cooks to “shoo” them away. This rustic dessert represents the ingenuity of Pennsylvania Dutch cooks who created something genuinely memorable using simple, affordable ingredients available in every household.

Ingredients You’ll Need

Main Ingredients:

• 1 unbaked 9-inch pie crust
• 1 cup all-purpose flour
• ⅔ cup brown sugar, packed
• 1 tablespoon cold butter
• ¼ teaspoon salt
• 1 egg, beaten
• 1 cup molasses
• ¾ cup hot water
• 1 teaspoon baking soda

Optional Additions:

• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• Pinch of nutmeg
• 1 tablespoon blackstrap molasses (for deeper flavor)

Understanding Shoofly Pie: History and Heritage

Shoofly pie emerged from Pennsylvania Dutch culinary traditions, a culture known for resourcefulness, simplicity, and making the most of available ingredients. The Pennsylvania Dutch—whose name derives from a mishearing of “Deutsch” (German)—brought European baking traditions to America and adapted them using local ingredients. Molasses was abundant in colonial America as a byproduct of sugar refining, making it affordable and accessible to families of all economic levels.

The pie gained particular popularity in the 1880s during a period of agricultural prosperity in Pennsylvania. Yet its origins likely trace back further to earlier German baking traditions. The pie’s rustic character—combining a molasses custard-like filling with a crumb topping—appeals across generations and regions. While distinctly associated with Pennsylvania Dutch country, variations appear throughout America wherever rural communities valued practical, economical cooking.

The name “shoofly pie” is perhaps more famous than the pie itself among those unfamiliar with it. The story of flies being attracted to the sweet filling is charming and likely contains truth—flies would indeed be attracted to molasses-based filling. The requirement to constantly “shoo” them away inspired the distinctive name that has persisted for generations, making shoofly pie instantly memorable.

What Makes This Shoofly Pie Special

The distinctive character of shoofly pie comes from the combination of molasses filling and crumb topping. The filling develops a custard-like consistency as it bakes, created by the interaction of molasses, eggs, and baking soda. The baking soda reacts with molasses’s acidity, creating lift and contributing to the filling’s distinctive texture. This chemistry creates a pie that’s neither entirely solid nor entirely liquid—something uniquely in between.

The crumb topping provides textural contrast to the smooth, dense filling. The mixture of flour, brown sugar, butter, and salt creates a topping that’s crumbly and golden, providing sweetness and slight crispness that balances the rich molasses flavor. The reserved crumb mixture scattered on top before baking ensures every slice receives topping, making the presentation as appealing as the flavor.

The molasses flavor is distinctive and rich—not sweet in the way refined sugar creates sweetness, but complex with caramel, toffee, and subtle spice notes. This complexity, combined with the crumbly topping and custard-like filling, creates a pie that’s satisfying in ways more delicate desserts cannot achieve.

How to Make Shoofly Pie

Step 1: Preheat and Prepare

Preheat your oven to 375°F. Place the unbaked 9-inch pie crust in a pie plate if not already there. Set aside.

Step 2: Make the Crumb Mixture

In a medium bowl, combine 1 cup all-purpose flour, ⅔ cup packed brown sugar, 1 tablespoon cold butter cut into small pieces, and ¼ teaspoon salt. Using a fork or pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs, about 1-2 minutes. The mixture should be sandy and crumbly with no large pieces of butter visible.

Step 3: Reserve Topping

Set aside exactly ½ cup of the crumb mixture in a small bowl for topping the pie. This will be scattered over the filling before baking, creating the distinctive top layer.

Step 4: Prepare the Filling

In another bowl, combine 1 beaten egg, 1 cup molasses, ¾ cup hot water, and 1 teaspoon baking soda. Mix well—the baking soda will react with the molasses immediately, creating a slight foam. Stir thoroughly to incorporate all ingredients evenly.

Step 5: Combine Filling Ingredients

Add the remaining crumb mixture (the portion not reserved for topping) to the molasses mixture and stir until just combined. The filling should be smooth without lumps. Don’t overmix—just combine until everything is incorporated.

Step 6: Pour into Crust

Pour the molasses mixture into the unbaked pie crust, smoothing the top gently with a spatula. The filling should reach close to the rim of the crust but not overflow.

Step 7: Add Crumb Topping

Sprinkle the reserved ½ cup crumb mixture evenly over the filling, distributing it across the entire surface. This creates the distinctive top layer that gives shoofly pie its characteristic appearance.

Step 8: Bake Until Set

Place the pie in the preheated 375°F oven and bake for 35 to 40 minutes until the center is set. The top should be golden brown and firm to the touch. A knife inserted in the center should come out clean or with just a few moist crumbs. The filling will have set to a custard-like consistency.

Step 9: Cool Before Serving

Remove from the oven and transfer to a wire cooling rack. Allow to cool for at least 45 minutes to 1 hour before serving. The pie is best served warm but not hot, when flavors are most apparent and the texture has set properly.

Pro Tips for Perfect Shoofly Pie

Use Quality Molasses: The molasses flavor is central to this pie. Use unsulfured molasses for cleaner flavor. Blackstrap molasses creates deeper, more intense flavor if you prefer.

Don’t Skip the Baking Soda: This ingredient is essential for the chemistry and texture. It reacts with molasses to create proper consistency and lift.

Keep Butter Cold: Cold butter creates crumbly texture. If your kitchen is warm, chill the bowl and ingredients before mixing.

Mix Filling Just Until Combined: Overmixing develops gluten unnecessarily. Stir just until no streaks of unmixed ingredients remain.

Don’t Overbake: Overbaking dries out the filling and makes the top overly dark. Remove when the center is set but still slightly soft.

Serve Warm: Shoofly pie is best served warm, not hot or cold, when the molasses flavor is most apparent and the texture is ideal.

Use Whipped Cream: The richness of molasses is perfectly balanced by a dollop of whipped cream, which has been traditional service for generations.

Cool Completely Before Refrigerating: Allow the pie to cool at room temperature before refrigerating to prevent condensation.

Easy Variations to Try

Spiced Version: Add ¼ teaspoon ground ginger and ⅛ teaspoon ground cloves to the filling for warm spice notes that complement molasses beautifully.

Extra Deep Molasses: Replace 2 tablespoons regular molasses with blackstrap molasses for darker color and more intense, complex molasses flavor.

Nutmeg Addition: Add a pinch of nutmeg to the filling for subtle warm spice that enhances without overwhelming.

Extra Crumb Topping: Increase reserved crumb mixture to ¾ cup for more pronounced topping and extra crunch throughout the pie.

Brown Butter Version: Brown the butter before mixing with flour for nutty depth that elevates the crumb topping.

Cinnamon-Enhanced: Add ¼ teaspoon ground cinnamon to the crumb mixture for warmth that pairs beautifully with molasses.

Wet Bottom Version: Some traditional shoofly pie is intentionally baked with a wetter filling that creates a custard-like bottom. Reduce baking time to 30-35 minutes for creamier center.

Crystallized Ginger: Add finely chopped crystallized ginger to the crumb topping for subtle sweetness and ginger heat.

What Is Shoofly Pie

Shoofly pie is a Pennsylvania Dutch dessert with molasses filling and crumb topping. The filling resembles a molasses custard while the topping is crumbly and sweet. The name comes from the sweet filling that attracted flies during cooling. The pie has been a beloved American dessert since the 1880s.

Is Shoofly Pie Healthy

Shoofly pie contains molasses, brown sugar, and butter—it’s not a low-calorie or low-fat dessert. However, molasses provides minerals including iron and potassium. The pie is made from basic, recognizable ingredients without preservatives or additives. Compared to many modern desserts, homemade shoofly pie is relatively healthy. Best served in modest portions as an occasional dessert.

Can Shoofly Pie Be Frozen

Yes, freeze for up to 3 months. Cool completely, wrap tightly in plastic wrap and aluminum foil, then freeze. Thaw at room temperature before serving. The texture and flavor remain excellent after freezing. You can also freeze unbaked pie, adding 10-15 minutes to baking time when baking from frozen.

How Long Does Shoofly Pie Last

Cover and store at room temperature for up to 2 days. The pie actually improves after a day as flavors integrate more fully. Refrigerate for up to 5 days if you prefer cooler pie, though room temperature storage preserves flavor better. Don’t leave unrefrigerated longer than 2 hours, as the custard-like filling can spoil in warm temperatures.

Shoofly Pie Paired with Other Dishes

Serve as the finale to hearty Pennsylvania Dutch meals or simple family dinners. A slice with strong coffee makes an excellent afternoon treat. Pair with vanilla ice cream or fresh whipped cream for classic presentation. The rich molasses flavor pairs beautifully with strong beverages like coffee or dark tea.

For complete dessert planning, explore our collection of traditional American desserts. Try mom’s classic pot roast recipe for the main course that would precede this traditional Pennsylvania Dutch dessert, or browse our pies and cobblers collection for more traditional dessert options.

Frequently Asked Questions About Shoofly Pie

What is shoofly pie?
Pennsylvania Dutch dessert with molasses filling and crumb topping. Named because the sweet filling attracted flies that needed to be “shooed” away. Distinctive American pie with rich molasses flavor.

How to make shoofly pie at home?
Mix flour, brown sugar, butter, and salt into crumbs, reserve half for topping, combine remaining crumbs with egg, molasses, hot water, and baking soda, pour into crust, top with reserved crumbs, and bake at 375°F for 35-40 minutes.

Shoofly pie for beginners?
Easy to make with straightforward ingredient mixing and no special techniques. Follow basic steps and you’ll succeed with excellent results.

Is shoofly pie healthy?
Contains molasses, brown sugar, and butter—not low-calorie or low-fat. However, molasses provides minerals and the pie is made from whole food ingredients without preservatives. Relatively healthy dessert in modest portions.

Can shoofly pie be frozen?
Yes, freeze for up to 3 months wrapped tightly. Thaw at room temperature before serving. Texture and flavor remain excellent.

How long does shoofly pie last?
Store at room temperature for up to 2 days. Refrigerate for up to 5 days. Pie improves after a day as flavors integrate.

What if I don’t have molasses?
Molasses is essential to the pie’s character. Don’t substitute—the flavor and texture depend on molasses specifically.

Why is my pie runny?
Underbaking causes runny pie. Bake until center is set and a knife inserted comes out clean. If still too soft, bake 5 more minutes.

Should I serve it warm or cold?
Best served warm but not hot, when molasses flavor is most apparent. Whipped cream balances the richness perfectly.

Can I make it without the crumb topping?
Not recommended—the topping is distinctive and provides essential textural contrast. The topping is part of what defines shoofly pie.

Conclusion

This classic shoofly pie recipe delivers authentic Pennsylvania Dutch tradition with rich molasses filling and crumbly sweet topping. The pie represents resourcefulness, simplicity, and the ability to create something genuinely memorable using affordable ingredients. Whether you’re exploring regional American cuisine, seeking a distinctive dessert with real character, or wanting authentic comfort food, shoofly pie satisfies and delights. Ready to make it? Gather molasses, flour, and brown sugar. In about ninety minutes, you’ll have a warm, golden pie that tastes like tradition and home.