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.
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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.
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Mix the Filling: Dissolve the baking soda in boiling water, then stir in the molasses and beaten egg yolk until well combined.
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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.
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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.
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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: 45 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A taste of Pennsylvania Dutch tradition! Warm spices and molasses meet a buttery crumble in a flaky crust.
Ingredients
- 1 1/2 cups (355 ml) 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 cups (237 ml) light brown sugar, packed
- 1/4 cup (60 ml) butter, cubed and cold
- 1/2 teaspoon baking soda
- 3/4 cups (178 ml) boiling water
- 1/2 cups (118 ml) unsulfured molasses
- 1 large egg yolk, well beaten
- Single Pie Crust
Instructions
- Preheat oven to 400°F (204°C). Fit pie crust into dish, crimping edges.
- For the Crumbs: Combine flour, spices, salt, and brown sugar in a mixing bowl. Cut in cold butter until mixture resembles coarse crumbs. Set aside.
- For the Filling: Dissolve baking soda in boiling water. Stir in molasses and beaten egg yolk until well combined.
- Layer the Pie: Pour a layer of molasses mixture into pie crust. Sprinkle a layer of crumbs on top. Repeat, ending with a crumb layer.
- Bake at 400°F (204°C) for 10 minutes. Reduce heat to 350°F (177°C) and bake for 20 minutes, or until set and slightly jiggly in the center.
- Cool and Serve: Let pie cool to room temperature before slicing. Serve with whipped cream or ice cream, if desired.
Notes
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- To prevent a soggy bottom, pre-bake the pie crust for 10 minutes before adding the filling.
- Leftover shoofly pie can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Pennsylvania Dutch
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 100
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 50
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Frequently Asked Questions
Why do I need to dissolve the baking soda in boiling water for the filling?
Dissolving the baking soda in boiling water helps activate it, ensuring that the filling has the right texture and rise when baked.
Can I use a store-bought pie crust for this recipe?
Yes, you can use a store-bought pie crust, but making your own from scratch will give you a flakier texture that complements the rich filling better.
What spices should I use in the crumb mixture?
You can use a combination of cinnamon, nutmeg, and ginger in the crumb mixture to enhance the flavors and provide that signature warmth typical of shoofly pie.
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!