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.
- 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.
I'm a financial analyst turned blogger at American Heritage Cooking and, most recently, a culinary student at the International Culinary Center in New York City! I love posting healthier meals, old-fashioned comfort foods, and all things sweet! I also have a serious weakness for cupcakes!