Okay, friend, let’s talk about Shoofly Pie. I swear, the first time I ever made this thing, I forgot to set a timer (rookie move) and let’s just say the house smelled… complicated. But here’s the thing: Shoofly Pie is basically the dessert equivalent of a warm hug, especially if you grew up where sticky sweet things instantly mean celebration. The heck with special occasions, sometimes I just bake one out of boredom or the mood to annoy my diet.
Why I Keep Coming Back to This Pie
I make Shoofly Pie mostly in winter, honestly. (Though if a June thunderstorm rolls in, all bets are off.) My family always fights over who gets the gooier slice in the middle—I think it’s the molasses magic. I love it when the crumby topping gets just a little toasty; you know, almost burned but not quite—don’t panic if that happens, by the way. And you’d better believe it disappears, especially with some vanilla ice cream on top (or whipped cream if you’re out—no shame in a quick can squirt straight on the pie). True story: the cats tried to join the last pie picnic, but we ran them off with a dishrag. No regrets.
What You'll Need (But Substitutes Are Fine, Really)
- 1 unbaked 9-inch pie crust (store-bought or homemade; sometimes I just use those ready-to-bake ones. My grandma swears by lard crust, but honestly I can’t always be bothered).
- 1 cup all-purpose flour (sub in whole wheat if you’re feeling healthy, but it does make it, um, earthier).
- ⅔ cup packed brown sugar. Light or dark? I use whatever’s in the canister—it’s all sugar at the end.
- 1 teaspoon baking soda. Don’t skip this (seriously).
- ½ teaspoon salt. Or a big pinch if you're a little haphazard with measuring, like me.
- ¼ cup unsalted butter, cold. I’ve also tried margarine in a pinch—it’s fine, but the flavor’s not quite as nice.
- 1 cup unsulphured molasses. Crosby's is my preference but I’ll grab any bottle if I spot a sale.
- ¾ cup hot water. Kettle, microwave, shouting at the clouds for rain—just get it hot.
- 1 egg, lightly beaten (but honestly, I’ve skipped the beating and just tossed it in before—didn’t seem to matter much).
How I Make Shoofly Pie (With Some Roundabout Moments)
- Preheat your oven to 400°F (yep, get it hot ahead—you don’t want cold-pie sadness).
- Pop your unbaked crust into your pie plate. If it cracks, don’t sweat it! Patch it up with a stray dough scrap or just pretend you meant it to look rustic.
- In a bowl (honestly, any bowl will do, but bigger is less messy), mix flour, brown sugar, baking soda, and salt. Toss in the cold butter—cut it in with a pastry cutter or just rub it between your fingers ‘til you get coarse crumbs. (This is my favorite part; it always smells cozy.)
- In a separate bowl (or, if you’re feeling daring, just do it in the measuring jug), stir together the molasses, hot water, and egg. I pour the hot water over the molasses to thin it—less elbow grease.
- Pour the molasses mixture into the crust. It’ll look super runny. That’s normal—don’t panic.
- Scatter the crumb mixture gently overtop. It’s fine if some bits sink (I actually think the hidden nuggets are the best part).
- Bake for 10 minutes at 400°F, then drop the temperature to 350°F and bake for another 30 minutes. I usually check around 25 minutes because my oven gets moody—if the top’s golden brown and the filling is mostly set with a jiggle in the center, you’re golden. (This is where I usually sneak a taste of the crumbs. They’re hot, be careful.)
- Cool before slicing. Trust me, otherwise you’ll have a sticky avalanche. Not that I’ve, uh, done that three times or anything…
Random Notes I've Learned on the Job
- Once, I forgot the baking soda and it was just sad. Not inedible, but definitely not Shoofly Pie. So—baking soda: not optional!
- The pie will puff and then settle back down. It can look like a soufflé gone wrong but don’t worry—it’ll even out as it cools.
- I keep meaning to find a fancier way to serve it, but honestly, a wedge and a fork is best. Plates are only optional if you want sticky fingers.
Experiments and Variations (With One Dud)
I once tried using maple syrup instead of molasses, thinking I was clever. Big nope—it was weirdly bland. But! If you swap half the molasses for golden syrup, it gets lighter and a bit less earthy. Sometimes I toss a handful of chopped pecans on top; my cousin adds a pinch of cinnamon and swears it’s magic (I can’t always taste the difference, to be honest). And if you want it extra gooey, add an extra tablespoon or two of molasses—dangerous, but delicious.
If You Don’t Have The Usual Gear
I say use whatever you’ve got—my old neighbor once used a cast iron skillet instead of a pie dish and said it was a game-changer. No rolling pin? No worries—use a wine bottle, or just smush the dough in by hand. So long as it fits, you’re good.
Stashing Leftovers (If You’re That Lucky)
Shoofly Pie keeps fine on the counter, covered, for a day or two. In the fridge, maybe up to 4 days—though honestly, in my house, it never lasts more than a day! I think the flavors get better on day two. Sometimes I eat it straight from the fridge like a goblin.
How We Serve It (Dangerously Fast, Usually)
Most times, it’s warm with ice cream (that’s the official family tradition). Other times, I drizzle a bit of cream right onto the slice—makes me feel fancy, kinda. My brother just grabs a slice and eats it over the sink, which is efficient if messy. Not a bad strategy, actually.
The Stuff I Had to Learn the Hard Way
- If you rush cooling, the filling spills everywhere and you get pie soup. I once tried putting it in the freezer to cool faster—big mistake, it messed up the texture.
- Letting the butter get too warm makes soggy crumbs. Keep things cold or risk a weird, cake-like blob. Take your time—cutting in butter is oddly satisfying anyway.
Questions I Actually Get About Shoofly Pie
- Is Shoofly Pie actually made with flies?
No way—though the name’s weird. It’s just so sweet, it probably did attract flies back in the day. - Can I make it less sweet?
Sorta. You could cut back a bit on the molasses or sugar, but don’t go wild—otherwise, it loses its oomph. - Can you freeze Shoofly Pie?
Yes, though it sometimes gets a little sticky when thawed. Cover it well (foil works), and let it come to room temp before eating. Or just nibble frozen. No judgment. - Why is my filling runny in the middle?
Probably didn’t bake it long enough, or sliced it too hot—trust me, I’ve done this more times than I care to admit. - Crust keeps shrinking—what’s up with that?
Oh, I feel your pain! Chill the dough before baking and don’t stretch it too much in the pan. Or just make peace with a wobbly pie. Still tastes great.
If you make this, let me know how it turns out—or if you manage to make it last longer than a night. I’m honestly curious.
One last thing: Shoofly Pie is the kind of simple pleasure you can come back to again and again, even if you occasionally burn the crumbs (it happens to the best of us, trust me!).
Ingredients
- 1 9-inch unbaked pie crust
- 1 cup all-purpose flour
- ⅔ cup packed brown sugar
- ¼ cup unsalted butter, cold and diced
- 1 cup molasses
- ¾ cup hot water
- 1 teaspoon baking soda
- 1 large egg, beaten
- ¼ teaspoon salt
Instructions
-
1Preheat oven to 400°F (200°C). Place the pie crust in a 9-inch pie pan and set aside.
-
2In a medium bowl, combine flour, brown sugar, and salt. Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Set aside ½ cup of this mixture for the topping.
-
3In a separate bowl, dissolve baking soda in hot water. Stir in molasses and beaten egg until well combined.
-
4Add the remaining crumb mixture to the molasses mixture and stir until just blended. Pour the mixture into the prepared pie crust.
-
5Sprinkle the reserved crumb topping evenly over the filling.
-
6Bake for 10 minutes at 400°F (200°C), then reduce heat to 350°F (175°C) and bake for an additional 35 minutes or until the center is set. Cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!