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Shoofly Pie

A classic Pennsylvania Dutch dessert featuring a gooey molasses filling and a sandy crumb topping, ideal for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American, Pennsylvania Dutch
Calories: 250
Ingredients Method Notes

Ingredients
  

Crumb Topping
  • 1.5 cups all-purpose flour
  • 0.5 cups packed brown sugar
  • 1/3 cups cold unsalted butter, diced Keep butter cold for a better crumb topping
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 pinch nutmeg
  • 1 pinch salt
Filling
  • 3/4 cups robust molasses Use blackstrap for a stronger flavor, regular for milder.
  • 3/4 cups hot water or strong hot coffee
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract (optional)
Pie Base
  • 1 9-inch unbaked pie crust Homemade or store-bought.

Method
 

Make the crumb topping
  1. Heat your oven to 400 degrees F. In a bowl, whisk flour, brown sugar, spices, and salt.
  2. Work in the cold butter with your fingers or a pastry cutter until it looks like damp sand.
  3. This crumb topping should clump if you squeeze it but fall apart easily. Slide the bowl into the fridge while you make the filling.
Mix the goo
  1. In a large measuring cup, whisk the molasses with the hot water or coffee. Stir in baking soda and watch it foam up.
  2. Add vanilla if you like. This fizz helps the crumb set into a tender layer while the liquid settles toward the bottom.
Assemble and bake
  1. Set your unbaked crust on a sheet pan. Sprinkle about one third of the crumbs on the bottom.
  2. Pour in the molasses mixture slowly. Sprinkle the remaining crumbs evenly on top, breaking up any large clumps.
  3. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake 25 to 35 minutes more.
  4. Let it cool at least 2 hours before slicing. The pie will firm up as it rests.

Notes

Tip: If your crust browns too quickly, shield the edges with foil during the last 15 minutes. Store at room temperature for up to 2 days or refrigerate for up to 5 days. You can freeze shoofly pie for up to 2 months.