Name: Original Shoofly Pie Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 9-inch (23 cm) pie crust (homemade or store‑bought); 1 cup dark molasses; 1 cup packed brown sugar; 1 cup hot water; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; ¼ teaspoon salt; 1 ½ cups all‑purpose flour (divided); ½ cup unsalted butter, cold and cubed

I’m sharing my version of the classic Shoofly Pie, a Pennsylvania Dutch molasses crumb pie rich in nostalgia and deep flavor. With a buttery crust, spiced molasses filling, and a sweet crumb topping, it’s traditionally enjoyed for breakfast or dessert.

Original Shoofly Pie Recipe

Why You’ll Love This Recipe

I’m drawn to this recipe because it’s deeply rooted in frugality and tradition—made with pantry staples and minimal eggs. Molasses provides smoky sweetness, the crumb topping adds texture, and baking yields a layered pie that’s gooey beneath and crisp above. I find it comforting, simple to make, and perfect with coffee in the morning or a scoop of ice cream after dinner

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Pie crust (homemade or store‑bought, 9 in deep‑dish)
• Unsulphured molasses
• Brown sugar
• All‑purpose flour
• Baking soda
• Boiling water
• Egg (optional in traditional version)
• Crumb topping: flour, brown sugar, shortening or butter, spices (cinnamon, nutmeg, optional cloves)

directions

• Preheat the oven to 400 °F (200 °C). Fit a deep‑dish 9‑inch pie crust into a pie plate and set aside.
• In a bowl, combine molasses, boiling water, and baking soda; whisk until smooth. Stir in egg if using.
• In another bowl, make the crumb topping by blending flour, brown sugar, and salt with shortening or butter until clumps form. Reserve about half for topping.
• Pour the molasses mixture into the crust, then sprinkle the reserved spiced crumbs over the top. Some topping may sink during baking.
• Bake for about 15 minutes at 400 °F, then reduce oven to 350 °F (175 °C) and bake another 30–40 minutes until set and golden
• Remove pie and allow to cool completely at room temperature before slicing—this helps the filling firm up

Servings and timing

I’ve found this recipe yields 8 servings. Prep time is roughly 15 minutes, followed by a two-stage bake (15 + 30‑40 minutes), for a total time of about 50 to 60 minutes (allowing for cooling)

Variations

I sometimes adapt it like this:
• Make a dry-bottom version by mixing part of the crumb topping into the filling—this results in a more cake-like center rather than custard-like
• Add warm spices such as cinnamon, nutmeg, and a pinch of cloves for extra depth
• Use a mixture of dark and light unsulphured molasses for layered sweetness or milder flavor

storage/reheating

I store leftover pie at room temperature for up to 3 days, loosely covered. It keeps well in the fridge for up to 5 days
To freeze, I wrap slices or whole pie tightly and freeze up to one month—the crumb topping loses crispness during thaw; I find gently warming in the oven restores some texture.

FAQs

What’s the difference between “wet‑bottom” and “dry‑bottom” Shoofly Pie?

I know “wet‑bottom” has a gooey, custard‑like layer under a crisp crumb top, while the “dry‑bottom” version is more uniformly cake‑like because some of the topping is mixed into the filling

Do I need to use an egg in the filling?

Traditionally, the pie was eggless (a winter frugal recipe), but many modern versions include a beaten egg to help the filling set more firmly. It’s optional and up to your preference

Why must the pie cool completely before slicing?

I always wait until it’s cool because molasses takes time to set. Cutting it too early results in a runny filling; patience yields clean slices and proper texture

Which molasses should I use?

I choose unsulphured molasses, preferably dark or medium. Blackstrap can be bitter and overly intense. Some bakers use a blend to balance flavor.

Can I freeze Shoofly Pie?

Yes—properly wrapped, Shoofly Pie freezes well for around one month. Just be aware the crumb topping loses some crunch; reheating briefly in a 350 °F oven helps restore texture.

Conclusion

I love Shoofly Pie for its practical origins, molasses-rich depth, and contrast of textures. Whether I’m making a wet version for gooey filling or dry for more cake-like consistency, it’s always satisfying with morning coffee or as a sweet treat later. It’s simple, vintage, and full of character—definitely a pie worth trying at home.