Description
Shoofly Pie is a classic Pennsylvania Dutch dessert featuring a rich molasses filling topped with a buttery, crumbly streusel topping. This delicious pie combines warm spices like cinnamon and nutmeg with the deep sweetness of molasses, baked to perfection in a flaky pie crust. It’s perfect served warm or at room temperature for a nostalgic treat.
Ingredients
Scale
Pie Crust
- 1 (9-inch) refrigerated pie crust
Filling
- 1 cup molasses
- ¾ cup boiling water
- 1 egg (room temperature)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Crumble Topping
- 2 cups all-purpose flour
- 1 cup dark brown sugar (packed)
- ½ cup (1 stick) salted butter (softened)
Instructions
- Prepare your pie dish: Preheat your oven to 400°F (204°C) and spray a 9-inch deep dish pie pan with nonstick spray to prevent sticking.
- Line with the crust: Press the refrigerated pie crust evenly into the prepared pie pan, making sure it fits snugly. Crimp the edges decoratively, then set the pan aside.
- Make the filling: In a large bowl, combine the molasses with boiling water and stir until the molasses has completely dissolved. Lightly beat the egg and add it to the molasses mixture. Then stir in the baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Pour this filling evenly into the prepared pie crust.
- Make the crumble topping: In another large bowl, mix the all-purpose flour and dark brown sugar together. Using a fork or clean fingers, work the softened butter into the dry mixture until it resembles damp sand and clumps form. Evenly sprinkle this crumble topping over the entire surface of the pie.
- Bake and serve: Reduce the oven temperature to 350°F (177°C) and bake the pie uncovered for 40 minutes, or until the center is set and the topping is golden and crumbly. Allow to cool slightly and serve warm or at room temperature for best flavor.
Notes
- Let the egg come to room temperature to help it mix smoothly with the molasses filling.
- Press the pie crust firmly to avoid shrinkage during baking.
- The crumble topping should be crumbly, not doughy; work the butter thoroughly into the dry ingredients.
- Shoofly pie is traditionally served warm, but it can also be enjoyed at room temperature.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a richer flavor, use dark or blackstrap molasses.
