Shoofly Pie

Indulge in this Shoofly Pie recipe for the ultimate treat, made with a gooey molasses filling and a crumb topping! It makes a great decadent dessert for group gatherings, special occasions, or an anytime dessert.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Cool Time 2

Total Time 2 45

Servings servings

Calories 363kcal

Author John Kanell

Ingredients

1 (9-inch) pie crust (homemade pie crust or store-bought, rolled and placed in a pie dish)
1½ cups all-purpose flour (180g)
½ cup light brown sugar (110g)
¾ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
½ cup unsalted butter cold and cubed (113g)
1 cup molasses (unsulphured) (240mL)
¾ cup boiling water (180mL)
¾ teaspoon baking soda

Instructions

Preheat the oven to 425°F with the oven rack in the lower third of the oven. (If using a homemade crust, parbake it first. See my notes for the instructions!)
In a large bowl, whisk together the flour, brown sugar, cinnamon, salt, and nutmeg. Using a pastry cutter or fork, cut in the cold butter until the pieces are no larger than the size of peas. Set the crumb mixture aside.
In a large bowl, whisk together the molasses, water, and baking soda until well combined. Sprinkle half of the crumb mixture (about 1¼ cups) evenly in the pie crust. Pour the molasses mixture into the crust over the crumb mixture, and gently sprinkle the remaining crumb mixture evenly over top.
Bake the pie for 15 minutes.
Reduce the oven temperature to 350°F and continue baking until the center of the pie is set and barely wobbles when gently shaken, 20 to 25 minutes. Transfer the pie to a wire rack and cool completely, about 2 hours before slicing.

Notes

Make a homemade pie crust. If you have the time, make your pie crust. The flaky crust and true butter flavor will elevate this recipe for shoofly pie!
Parbake a homemade crust. Because a homemade crust has more moisture and uses real butter, it’s best to parbake the crust before adding the filling. Follow my guide for how to blind bake a pie crust until the crust is parbaked. Then continue with this recipe!
Bake the pie in the lower third of the oven. This is a key step to allow the heat to circulate more evenly around the pie, which ensures the bottom is not underbaked or soggy and creates a crisp, sturdy base on this Amish shoofly pie.
Cool before slicing. It is essential to let the pie cool completely to room temperature before slicing to allow the filling to set properly. The filling is quite gooey when hot and will firm up as it cools which is key to holding it together.

Nutrition