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Shoofly Pie

A slice of shoofly pie with a crumb topping, dark molasses filling, and flaky crust on a ceramic plate.
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Authentic Amish Shoofly Pie recipe featuring a rich molasses filling, crumbly topping, and buttery crust. This classic Pennsylvania Dutch dessert is easy to make and full of old-fashioned flavor.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (for crust)
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 3–4 tablespoons ice water
  • 3/4 cup molasses
  • 3/4 cup hot water
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour (for crumbs)
  • 2/3 cup brown sugar
  • 3 tablespoons butter

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Prepare crust: Combine flour and salt, cut in butter until crumbly, then add water gradually until dough forms. Chill 30 minutes.
  3. Roll dough and fit into a 9-inch pie pan. Prick bottom lightly with a fork.
  4. Mix molasses and hot water in a bowl. Stir in baking soda and salt.
  5. Prepare crumbs: Combine flour, brown sugar, and butter until mixture resembles coarse crumbs.
  6. Pour molasses mixture into crust. Sprinkle half of the crumbs on top.
  7. Pour remaining molasses mixture over the crumbs, then add the rest of the crumbs evenly.
  8. Bake 35–40 minutes, until the top is golden brown and center is just set.
  9. Cool completely for 2–3 hours before slicing to allow layers to set.

Notes

  • Use unsulphured molasses for the best flavor — blackstrap is too bitter.
  • Mix crumbs gently; overmixing creates a dense texture.
  • Let the pie rest overnight to develop full flavor and gooey consistency.
  • Serve at room temperature or chilled with whipped cream or ice cream.
  • Store at room temperature up to 3 days or refrigerate for up to 1 week.

Nutrition

Find it online: https://recipeeasily.com/shoofly-pie-delicious-recipe/