Old-Fashioned Shoofly Pie Recipe is the kind of dessert you make when you want your kitchen to smell like cozy memories and warm spices. If you love molasses, buttery crumbs, and pie you can eat for breakfast or dessert, you’re in the right place. I grew up with this on the table at family gatherings, and I still make it when I need a simple, honest treat that never fails. The ingredients are basic and the technique is approachable, even if you don’t bake often. Stick with me, and you’ll have a pie that slices cleanly, tastes caramel-deep from the molasses, and has that signature crumb top everyone loves.
What is Shoofly Pie?
Shoofly pie is a classic Pennsylvania Dutch dessert with a sturdy pie crust, a gooey molasses filling, and a sandy crumb topping. It’s humble in the best way. The flavor is all about molasses and warm spice, with a texture that can be syrupy or cakey depending on the version you choose. People often serve it slightly warm with coffee for breakfast, which makes me love it even more. No fresh fruit, no fussy custards, just pantry staples baked into something that tastes like history and comfort.
The Story Behind This Recipe
From my kitchen to yours—Old-Fashioned Shoofly Pie Recipe mixes everyday ingredients with a cozy aroma. Tested, tasted, and ready for your table. Old-Fashioned Shoofly Pie Recipe is the kind of dessert you make when you want your kitchen to smell like cozy memories and warm spices. If you…
There’s a reason this pie never goes out of style. It holds up well at room temperature, it travels beautifully, and it feeds a crowd without drama. If you want to explore more sweet bakes after this one, you’ll find plenty in my kitchen archives, and you can browse all my recipes here for cozy dessert ideas that fit any season.
“I brought this pie to a potluck and a neighbor who grew up in Lancaster took one bite, paused, and said, This tastes exactly like my grandma’s. That’s when I knew I nailed it.”
Variations: Dry-bottom vs. Wet-bottom
There are two classic styles you’ll hear about: dry-bottom and wet-bottom. Both are delicious, and the difference comes down to the ratio of crumb to liquid and how long you bake.
Dry-bottom
A dry-bottom shoofly pie bakes up with a more cake-like center and a crisp base. The filling is tighter, less saucy, because there’s more crumb and a slightly longer bake. This is your pick if you prefer clean slices that lift out easily and hold their shape. The bottom crust stays firm, and the flavors skew a bit more toward spice and crumb than goo.
Wet-bottom
Wet-bottom pie has that lovable layer of sticky molasses syrup near the crust. The center stays gooey and dark, while the top is all sandy crumbs. It’s a pie for people who love texture contrast and a deep molasses hit. If you’re serving coffee, wet-bottom is pure magic.
Curious about other classic sweets that bring the same nostalgic vibe? Try a tray of my crunchy, candy-like pecan pie bark for a fast holiday favorite, or go rich with this old-school beauty, the Swiss chocolate cake.
What ingredients are in Shoofly Pie?
Here’s what you’ll need to make a classic shoofly pie that tastes like it came straight from a farmhouse kitchen. Most of this is already in your pantry.
- 1 unbaked 9-inch pie crust, homemade or store-bought
- 1 1/2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/3 cup cold unsalted butter, diced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch of nutmeg and salt
- 3/4 cup robust molasses (blackstrap is stronger, use regular for milder flavor)
- 3/4 cup hot water or strong hot coffee
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract, optional
Note on molasses: regular unsulphured molasses gives a smoother, rounder flavor. Blackstrap is intense and more bitter. If you’re new to shoofly pie, start with regular. If you’re a molasses fan who loves depth, blackstrap can be amazing, just expect a stronger finish.
How to Make Shoofly Pie
Make the crumb topping
Heat your oven to 400 degrees F. In a bowl, whisk flour, brown sugar, spices, and salt. Work in the cold butter with your fingers or a pastry cutter until it looks like damp sand. This crumb topping should clump if you squeeze it but fall apart easily. Slide the bowl into the fridge while you make the filling so the butter stays cold.
Mix the goo
In a large measuring cup, whisk the molasses with the hot water or coffee. Stir in baking soda and watch it foam up. Add vanilla if you like. That little fizz helps the crumb set into a tender layer while the liquid settles toward the bottom for that signature texture.
Assemble and bake
Set your unbaked crust on a sheet pan. Sprinkle about one third of the crumbs on the bottom. Pour in the molasses mixture slowly. Sprinkle the remaining crumbs evenly on top, breaking up any large clumps. For a drier pie, add more crumbs to the center. For a wetter pie, add a little less and avoid pressing them down.
Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake 25 to 35 minutes more. The top should look set and lightly browned, with the center still a little jiggly for wet-bottom. For dry-bottom, bake until the center is mostly set and springs back lightly when tapped. Let it cool at least 2 hours before slicing. The pie will firm up as it rests.
Tip: If your crust browns too quickly, shield the edges with foil during the last 15 minutes. And if you want to serve a second, no-bake dessert alongside this pie, I love the quick-and-creamy no-bake Snickers pie for a chocolatey contrast.
Why is it called shoofly pie?
The story goes back to the 1800s in Pennsylvania Dutch communities. Molasses was an affordable sweetener, and pies like this cooled on windowsills. The sticky molasses layer is famous for attracting flies, and bakers would shoo them away. The name stuck because it’s catchy and honest. You can also find mentions of Shoofly the Boxing Mule, a traveling show animal from the same era, but most folks agree the name comes from shooing flies off that glossy, fragrant top.
Fun fact: Early versions were more like a coffee cake baked in a pie crust, so it made sense to serve it in the morning with a strong cup of coffee. That habit never left my house.
Common Questions
Q: Should I par-bake the crust?
A: Not necessary for most recipes. If you like an extra crisp base, you can blind bake for 8 to 10 minutes, then cool slightly before filling.
Q: Can I use dark corn syrup instead of molasses?
A: You can, but you’ll lose that deep, slightly bitter molasses character. If you must substitute, try half corn syrup and half molasses to keep the flavor.
Q: How do I know when it’s done?
A: The edges should look set and the top crumbs should be toasty. For wet-bottom, the center still jiggles a bit. For dry-bottom, the center is mostly set.
Q: How do I store it?
A: Keep at room temperature, loosely covered, for up to 2 days. For longer storage, refrigerate up to 5 days. Warm slices briefly for the best texture.
Q: Can I freeze shoofly pie?
A: Yes. Cool completely, wrap well, and freeze up to 2 months. Thaw in the fridge and warm gently to refresh the crumbs.
Ready to Bake Your Own Slice of History
If you’re craving something simple and satisfying, the Old-Fashioned Shoofly Pie Recipe is a sure thing. You can go dry-bottom for cleaner slices or wet-bottom for that sticky goodness; either way, it hits all the cozy notes. I love serving it with coffee, and sometimes alongside another classic dessert like a sturdy slice of old-fashioned Swiss chocolate cake when friends are over. If you want more background or another trusted approach, check out the detailed guide at Platter Talk’s shoo-fly pie or compare notes with My Grandma’s Shoofly Pie Recipe. Now grab that molasses, make your crumbs, and let this pie make your kitchen smell amazing.
Shoofly Pie
Ingredients
Method
- Heat your oven to 400 degrees F. In a bowl, whisk flour, brown sugar, spices, and salt.
- Work in the cold butter with your fingers or a pastry cutter until it looks like damp sand.
- This crumb topping should clump if you squeeze it but fall apart easily. Slide the bowl into the fridge while you make the filling.
- In a large measuring cup, whisk the molasses with the hot water or coffee. Stir in baking soda and watch it foam up.
- Add vanilla if you like. This fizz helps the crumb set into a tender layer while the liquid settles toward the bottom.
- Set your unbaked crust on a sheet pan. Sprinkle about one third of the crumbs on the bottom.
- Pour in the molasses mixture slowly. Sprinkle the remaining crumbs evenly on top, breaking up any large clumps.
- Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake 25 to 35 minutes more.
- Let it cool at least 2 hours before slicing. The pie will firm up as it rests.
