This Amish Shoofly Pie is a wonderful dessert for anyone who loves nostalgic baked goods with rich, cozy flavor. The molasses filling gives it a deep sweetness, while the crumb topping adds a delicious contrast in texture. It is easy to make with basic ingredients, perfect for holidays or weekend baking, and has that timeless homemade quality that makes every slice feel special. Whether you have grown up with this Pennsylvania Dutch favorite or are trying it for the first time, it is a memorable pie that stands out from the usual fruit and custard options.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 unbaked 9-inch pie crust
1 cup all-purpose flour
3/4 cup brown sugar
2 tablespoons butter, softened
1 cup molasses
3/4 cup hot water
1/2 teaspoon baking soda
1 large egg, beaten
1/2 teaspoon cinnamon, optional
Directions
Preheat your oven to 375°F (190°C).
Fit the unbaked pie crust into a 9-inch pie plate and crimp the edges as desired.
In a medium bowl, combine the flour and brown sugar. Cut in the softened butter until the mixture becomes crumbly. Set aside about half of this mixture for the topping.
In another bowl, stir together the molasses, hot water, and baking soda until well combined.
Add the beaten egg and cinnamon, if using, and whisk until smooth.
Stir a small portion of the crumb mixture into the molasses mixture to help create the filling texture.
Pour the filling into the prepared pie crust.
Sprinkle the remaining crumb mixture evenly over the top of the pie.
Bake for 35 to 40 minutes, or until the center is mostly set and the top is golden brown.
Let the pie cool completely before slicing so the filling can firm up properly.
Servings and timing
This recipe makes 8 servings.
Prep time: 15 minutes
Bake time: 35 to 40 minutes
Cooling time: 2 hours
Total time: about 2 hours 55 minutes
Variations
Add a pinch of ginger or nutmeg for a spiced version.
Use dark molasses for a bolder, deeper flavor.
Make a wet-bottom style shoofly pie by reducing the flour slightly in the filling portion for a softer, gooier center.
Swap the cinnamon for pumpkin pie spice for a warmer flavor profile.
Add a small splash of vanilla extract to round out the sweetness.
Use a homemade butter pie crust for an even more traditional taste.
Storage/Reheating
Store Amish Shoofly Pie covered at room temperature for up to 2 days, or refrigerate it for up to 5 days for longer freshness. Make sure the pie is fully cooled before covering to prevent excess moisture from softening the crumb topping.
To reheat, warm individual slices in the microwave for a few seconds or place the pie in a low oven until just heated through. It can also be served at room temperature, which allows the molasses flavor to shine.
FAQs
What is shoofly pie made of?
Shoofly pie is traditionally made with molasses, brown sugar, flour, and a crumb topping baked in a pie crust. It is a classic Pennsylvania Dutch dessert.
Why is it called shoofly pie?
The name is believed to come from the sweet molasses filling that attracted flies, which people had to shoo away while the pie cooled.
What does shoofly pie taste like?
It has a rich, sweet molasses flavor with notes of brown sugar and a buttery crumb topping. The taste is deep, warm, and slightly caramel-like.
What is the difference between wet-bottom and dry-bottom shoofly pie?
Wet-bottom shoofly pie has a gooier, pudding-like layer near the bottom, while dry-bottom versions are more cake-like and evenly textured throughout.
Can I make shoofly pie ahead of time?
Yes, shoofly pie is a great make-ahead dessert because the flavor develops nicely as it sits and cools.
Does shoofly pie need to be refrigerated?
It can sit at room temperature for a day or two, but refrigeration is best if you want to keep it fresh longer.
Can I freeze shoofly pie?
Yes, you can freeze it after it has cooled completely. Wrap it tightly and freeze for up to 2 months.
What kind of molasses should I use?
Regular or dark molasses works best for shoofly pie. Avoid blackstrap molasses unless you want a much stronger and more bitter flavor.
Why is my shoofly pie runny?
It may need more baking time or more cooling time. The filling sets more as the pie cools.
Can I serve shoofly pie warm?
Yes, but it is usually easier to slice neatly once it has cooled. Warm slices are especially delicious with coffee.
Conclusion
Amish Shoofly Pie is a wonderful example of how humble ingredients can create a rich and memorable dessert. With its flaky crust, sweet molasses filling, and crumbly topping, it offers a comforting homemade flavor that never goes out of style. Whether you bake it for a family gathering, a holiday table, or simply to enjoy a traditional treat, this pie is sure to bring a little old-fashioned sweetness to the day
Amish Shoofly Pie is a traditional molasses pie with a rich, sweet filling and a buttery crumb topping baked in a flaky crust. This classic Amish shoofly pie recipe is easy to make with pantry staples and delivers deep caramel-like flavor, making it a perfect old-fashioned dessert for holidays, gatherings, or cozy baking days.
Ingredients
1 unbaked 9-inch pie crust
1 cup all-purpose flour
3/4 cup brown sugar
2 tablespoons butter, softened
1 cup molasses
3/4 cup hot water
1/2 teaspoon baking soda
1 large egg, beaten
1/2 teaspoon cinnamon (optional)
Instructions
Preheat oven to 375°F (190°C).
Fit the unbaked pie crust into a 9-inch pie plate and crimp edges.
In a bowl, mix flour and brown sugar. Cut in butter until crumbly. Reserve half for topping.
In another bowl, combine molasses, hot water, and baking soda.
Add beaten egg and cinnamon, then whisk until smooth.
Stir a small portion of the crumb mixture into the molasses mixture.
Pour filling into the pie crust.
Sprinkle remaining crumb mixture on top.
Bake for 35–40 minutes until set and golden.
Cool completely before slicing.
Notes
Cooling is essential for the filling to fully set.
Use dark molasses for deeper flavor, but avoid blackstrap unless desired.
