This pie, with its roots in the Pennsylvania Dutch tradition, brings a touch of nostalgia and warmth to any table. It has all the flavors of a molasses ginger cookie mixed with a buttery streusel in a flakey pastry crust.
Shoofly pie is basically everything you love about a ginger cookie, molasses pecan pie filling and streusel all combined into one magical dessert. Streusel in the pie; streusel on the pie. Because literally everything is better with a crumb topping.
Most shoofly recipes are divided into two camps: those who layer the molasses custard with the crumbs and those who just dump the crumbs on top. 
I take a firm “the more the merrier” stance on streusel, so I advocate for the layered approach.
The spiced crumbs just seamlessly blended into the molasses custard, so that it is just a rich, creamy, spicy, sweet filling. Say what now?
This is what has been missing in my life.
Step by Step Guide to Making Classic Shoofly Pie
- Preheat and Prepare: Preheat your oven to 400°F. Fit the pie crust into your dish, crimping the edges for a decorative touch.
-
Make the Crumbs: In a mixing bowl, combine the flour, spices, salt, and brown sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Set aside.
-
Mix the Filling: Dissolve the baking soda in boiling water, then stir in the molasses and beaten egg yolk until well combined.
-
Layer the Pie: Pour a layer of the molasses mixture into the pie crust, then sprinkle a layer of crumbs on top. Repeat, ending with a crumb layer.
-
Bake: Bake at 400°F for 10 minutes, then reduce the heat to 350°F and continue baking for 20 minutes or until set. The pie should be firm but slightly jiggly in the center.
-
Cool and Serve: Let the pie cool to room temperature before slicing. Serve with whipped cream or ice cream if desired.
Recipe Notes:
- The pie improves with time, as the flavors deepen and meld.
- The filling will firm up as it cools, so if it seems a bit soft when it comes out of the oven, don’t worry.
- For a homemade touch, making your pie crust adds a special flair to this comforting dessert.
Classic Shoofly Pie
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This pie, with its roots in the Pennsylvania Dutch tradition, brings a touch of nostalgia and warmth to any table. It has all the flavors of a molasses ginger cookie mixed with a buttery streusel in a flakey pastry crust.
Ingredients
For the Crumbs:
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 cup light brown sugar, packed
- 1/4 cup butter, cubed and cold
For the Filling:
- 1/2 teaspoon baking soda
- 3/4 cup boiling water
- 1/2 cup unsulfured molasses
- 1 large egg yolk, well beaten
- Single Pie Crust
Instructions
- Preheat and Prepare: Preheat your oven to 400°F. Fit the pie crust into your dish, crimping the edges for a decorative touch.
- Make the Crumbs: In a mixing bowl, combine the flour, spices, salt, and brown sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Set aside.
- Mix the Filling: Dissolve the baking soda in boiling water, then stir in the molasses and beaten egg yolk until well combined.
- Layer the Pie: Pour a layer of the molasses mixture into the pie crust, then sprinkle a layer of crumbs on top. Repeat, ending with a crumb layer.
- Bake: Bake at 400°F for 10 minutes, then reduce the heat to 350°F and continue baking for 20 minutes or until set. The pie should be firm but slightly jiggly in the center.
- Cool and Serve: Let the pie cool to room temperature before slicing. Serve with whipped cream or ice cream if desired.
Notes
- The pie improves with time, as the flavors deepen and meld.
- The filling will firm up as it cools, so if it seems a bit soft when it comes out of the oven, don’t worry.
- For a homemade touch, making your pie crust adds a special flair to this comforting dessert.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Do you think I may be able to use an egg substitute or leave it out all together?
Ohh, that’s interesting. I would definitely try with an egg substitute. Or, ripe banana. But I don’t honestly know what the results will be. Hope you try it Mary!