The BEST Shoofly Pie
on Apr 24, 2019, Updated Sep 09, 2024
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Shoofly Pie is part of my Amish and Mennonite roots. Indeed, sometimes I think that homemade pie recipes run through my veins like they’re part of my DNA.
Today, I’m honored to share an easy and delicious slice of my heritage with you. This is the food I grew up with, and it’s always been a part of my life.
You can make this old-fashioned shoofly pie in under an hour, and today, I will show you how to do it, step-by-step. You’re going to love this Amish dessert recipe!
Featured Comment: ⭐⭐⭐⭐⭐ “Never tasted or made Shoo Fly Pie before — it was a surprise hit! …Made it the day before we needed it — added 5 minutes at 350, then shut the oven off and left it in another 7 minutes. Perfect consistency.” -Ifapaperheart (more comments)
Table of Contents
What is shoofly pie?
This recipe for shoofly pie first came about as a molasses cake that was a popular breakfast item among the Pennsylvania Dutch, sometime after the civil war. There were no eggs used in the original recipe and so historians think it was first made in the wintertime when the chickens were not laying eggs. Back then there was no crust involved either.
A crust was eventually added to the recipe to make it easier to eat, and the above piece of heaven is now known as Shoofly pie. In the Pennsylvania Dutch language, this is known as Melassich Riwwelboi or Melassichriwwelkuche. This was also once known as Granger Pie but you’ll call it simply delicious.
This is the food I was raised on. My mom would make these homemade pie recipes almost every single day, back on the farm.
I know that if my DNA was analyzed, strands of Fasnacht, Crusty Bread, and similar Amish recipes would all be found. Along with crumbs from this old-fashioned dessert.
What’s in shoofly pie?
Molasses
Molasses is the main ingredient in shoofly pie. The age-old question is light or dark? Hard-core molasses fans might even opt for the blackstrap molasses. Many bakers use a combination of light and dark varieties.
- Light molasses is the sweetest form and is often used in molasses cookies.
- Dark molasses is made after a second boiling. It is richer and not as sweet as the light variety. You’ll use this kind of molasses for making the best gingerbread.
- Blackstrap molasses is the darkest, most bitter, and highest in nutrients. I don’t recommend using blackstrap in this molasses pie.
No Amish baker worth their salt would use a store-bought crust. The good news, if you are reading this, then chances are very high that you are not Amish. Therefore, you are off the hook!
Take the easy way and pick up a pie shell from the grocery store. It will be our little secret!
If you want to know how to make a pie crust from scratch, we are more than happy to show you how it’s done!
Variations: dry-bottom vs. wet-bottom
Dry-bottom shoofly pie comes from mixing the crumbs in the batter before baking.
This gives the dessert a more cake-like consistency, making it easier to eat without a crust. Back in the old days, it was eaten for breakfast with a mug of strong black coffee.
Wet-bottom shoofly pie is what we are showing you how to make today, and the crumbs are sprinkled on top of the filling, giving each slice a more custard-like consistency.
How to make shoofly pie
Start by making your crust or picking one up from the grocery store. Then, it’s time to get down to the business of making a homemade Amish recipe!
Start with the Crumb Topping
- In a medium-size mixing bowl, combine the flour and brown sugar. Pro Baking Tip: Use dark brown sugar for a deeper and more caramel-like flavor to this Amish recipe.
- Mix in the cinnamon and nutmeg and a pinch of salt.
- Use a pastry cutter or table fork and cut in some cold butter.
- The crumb topping should have a cornmeal consistency when it is finished.
Make the filling
To make the filling for shoofly pie, you’ll combine molasses, water, and baking soda and pour it into the pastry shell. I find that a deep dish pie shell works best for this recipe. You can see how we do this in steps 1 and 2 below,.
Then, add the crumb topping to the top of the unbaked dessert.
When adding the crumb topping to this Amish recipe, you can leave it on top for more custardy wet-bottom shoofly pie, or mix it in a bit and end up with a more cake-like, dry-bottom version.
You’ll bake this for 15 minutes at 450° F and then lower the oven temperature to 350° and then continue baking for another 20 minutes.
Common questions
The sticky and sweet nature of molasses was known to be a magnet of flies. Can you blame them? “Shooing” them away eventually let to the modern name of this Amish recipe.
No, you can safely leave out for five days. Be sure and cover it with a towel though. Otherwise, you may be saying, “Shoo fly!”
This has a taste of molasses combined with sweet crumb, making it excellent as a dessert or breakfast treat.
Pennsylvania, which is where Lancaster county is located, is the state where this is best known.
My top 3 tips for making shoofly pie
Tip 1: Use a deep dish pie shell when baking it.
This is for a couple of reasons:
- Ample space for the filling: This shoofly pie has a generous molasses filling that tends to rise and bubble during baking. A deep-dish pie plate provides enough room for the filling to expand without overflowing, ensuring that the pie maintains its shape and doesn’t create a mess in the oven.
- Even heat distribution: A deep-dish pie plate allows for more even heat distribution during baking. The depth of the plate helps to distribute the heat more evenly throughout the pie, resulting in a uniformly baked crust and filling
Tip 2: Use high-quality molasses.
Using high-quality molasses is crucial for a delicious shoofly pie because it is the key ingredient that gives the pie its distinct flavor. Look for unsulfured molasses made from the first boiling of the sugarcane juice to ensure a rich, robust taste.
Tip 3: Let the pie cool completely before serving.
Allowing the shoofly pie to cool completely after baking is essential to get the desired consistency and prevent the filling from being too runny.
This cooling period allows the molasses to set, resulting in a firm and sliceable pie that can be enjoyed with ease. Naturally, for obvious reasons, this is the hardest tip to follow!
The shoofly pie song
Finally, I leave you with a little bit of fun to enjoy with this homemade dessert.
The shoo fly pie song was made popular by Dinah Shore, take a listen and for goodness sakes, try making this old-fashioned dessert!
Many of these recipes come from The Mennonite Community Cookbook
This post is lovingly dedicated to my beautiful mom, Sarah Jantzi Zehr. She was raised in the Amish-Mennonite faith and made hundreds if not thousands of pies throughout her life. I’m not sure if she ever used a recipe.
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The BEST Shoo-Fly Pie
Equipment
Ingredients
- 1 pie crust, rolled flat and placed in a 9-inch pie plate.
- 1.5 cups flour
- 1.5 cup brown sugar, dark
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 pinch salt
- 1/4 cup butter, cold and unsalted
- 3/4 cup molasses
- 3/4 cup water, boiling
- 1/2 tsp baking soda
Instructions
- Preheat oven to 450° F. Prepare pie crust from scratch or use a store-bought one.
Make the Crumb Topping
- Combine the flour, sugar, cinnamon, nutmeg in a bowl, add a pinch of salt and mix well. Use a fork or pastry cutter work in the butter, until you have a pebbly consistency.
Make the Filling
- Add the molasses and water along with baking soda, all into a mixing bowl and combine well. Pour the mixture into a prepared pie shell. Evenly sprinkle the crumb topping on top.
- Bake in the oven for 15 minutes and then reduce the oven temperature to 350° and bake for 20 more minutes. The shoo-fly pie is done when it is set and firm.
Notes
- Testing Doneness: While baking, keep an eye on your pie. The filling should puff up a bit and the crust should turn golden brown. To check if the pie is done, insert a knife into the filling – if it comes out relatively clean, the pie is ready.
- Patience is Key: One of the main reasons pies don’t set is because they haven’t been allowed enough time to cool and set up. For best results, let your pie cool completely at room temperature. It can be tough to wait, but this step is crucial for a well-set pie.
- Storing the Pie: Store your shoofly pie properly to maintain its taste and texture. If you plan on eating it within two days, cover the pie loosely with aluminum foil or plastic wrap and leave it at room temperature. If you need to store it for a longer period, cover it well and refrigerate it. The pie should last up to one week in the fridge.
- Serving: Serve the pie at room temperature, as this allows the flavors to come through best. Shoofly pie is often enjoyed with a cup of coffee or a scoop of vanilla ice cream for an extra treat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Amish recipes
This has been updated from the original post of April 24, 2019.
Hi. It’s the 81-year-old–the one who’s still learning–again. Today (Tuesday) is the day of the week my daughter, her husband and their three kids (twins in grade 6 and another in grade 7) come to my house for supper. It gives me a chance, once a week, to cook big meals for 6 people and not just for myself. I decided to make the shoo-fly pie for today’s dessert AND a small chocolate cake in a 9 by 9 pan just in case the pie was a flop. I made the pie late last night, planning to make the cake this morning.
Against my “better judgment” I made it exactly as directed (except for using light brown sugar instead of dark.) The “better judgment” screamed at me that no way would a mixture of nothing but molasses and hot water and soda “set up without some help.” I toyed with the idea of tossing in a tablespoon of tapioca and/or stirring 1/2 cup of the crumb topping into the filling, but I resisted and followed the instructions to the letter.
Everything set up perfectly, much to my amazement, and I didn’t even extend the baking time. The pie’s response to the “pull-push” maneuver was simply to ignore it. No wave, no jiggle. I cooled the pie on a rack for a couple of hours, then cut into it, expecting it to run all over the place but it was firm. Nice flavor and fragrance, too, so I decided to scrap the chocolate cake “alternative dessert” and only offer this pie.
It was a mild success–everybody took a small slice and polished it off, and one of the kids helped himself to a second small slice. I asked if I should make that pie again and the answer was mildly affirmative. I should tell you this: I’m an expert pie and cake baker, so the shoo-fly pie ran into stiff competition. I do lemon meringue pies with weepless meringue, coconut cream MERINGUE pies, cherry pies (from canned tart cherries) plus apple, peach, blueberry, RAISIN, pumpkin and everything else and my piecrust is the best anyone around here has ever eaten, which is no surprise since nobody seems to know how to do piecrust these days.
Anyway, thanks for the experience! I did some reading on your site and remember that one of you is from a Detroit Polish family. I am also a Polish-American Detroiter and still live in town, so if the Polish-American fellow ever gets up to Motown for visits, I’d be glad to host him for a one-on-one piecrust discussion/workshop.
I still don’t know what made the filling in this pie “set up.” Magic? By the way, I have one of those Pyrex glass deep-dish plates like the one in your picture–with the handles and fluted design around the edge–but I don’t like it because the top of the edge has no horizontal surface and for me it’s hard to form a high edge of the crust with that. So I just used a conventional Pyrex 9-inch plate and it worked fine. But I have a couple of Pyrix 10-inch plates and even an aluminum 14-inch, plus smaller 8-inch ones. I’m a major pie baker. Not much imagination but I’m very careful.
What an absolute joy to read your comment, James! It’s always a treat to hear from you and I’m thrilled you gave the shoo-fly pie a try—and with such meticulous care! Your expertise as a baker really shines through, and it’s an honor that this pie earned a place at your family supper. The fact that one of your grandkids went back for seconds is the ultimate seal of approval in my book!
I can totally relate to your skepticism about the filling—it does seem like magic, doesn’t it? The science of the molasses, baking soda, and crumb topping working together to create that firm but gooey texture never ceases to amaze me either. And while I chuckled at your “better judgment” nudging you to tweak it, I’m glad you resisted and followed the recipe. It’s so validating to know it performed well under your careful watch!
Your pie-baking repertoire is nothing short of impressive. A weepless lemon meringue pie? Coconut cream meringue? Raisin pie? I’m already hungry just thinking about them. It sounds like pie crust mastery is your calling card, and I couldn’t agree more about the challenges of that fluted Pyrex dish—it’s a beauty for presentation but can be finicky to work with.
As for the Detroit connection, you’ve hit close to home—literally! Scott’s Polish roots run deep, and the idea of a one-on-one pie crust workshop with a fellow Detroiter is too good to pass up. If we find ourselves in Motown, we’ll definitely take you up on that generous offer. It would be a true honor to swap pie tips with someone as skilled and passionate as you.
Thank you for the kind words and for sharing such a rich story. You’ve brought a smile to my face and probably to every reader who stumbles upon your comment. Here’s to more baking adventures—if you ever try another recipe from the site, I’d love to hear about it. 😊
I’m 81 years old and still learning. I’ve always heard about Shoo-Fly pie but never got around to making one. I will make this one soon.
I have a “tip” to share about knowing when a pie like this is done. I always use the “clean knife” test for pumpkin pies and that’s always reliable. For pecan pies (and for this shoo-fly pie) my method is: have a potholder in each hand, open the oven door, grasp the oven rack with both hands and give it a quick “pull-push” while keeping your eyes on the top of the pie. It will either “wave” like a liquid or it will “jiggle” like jelly. If it “waves”, it’s not done. Give it another 10 minutes in the oven and test again. If it “jiggles”, it’s done get it out of the oven at once. I devised this trick myself after being frustrated by directions such as “bake 40 to 50 minutes or till filling is set.” I’m sure this shoo-fly pie is delish and interesting to anyone who’s never heard of it.
What a wonderful comment—thank you for sharing your tip! It’s wonderful to hear that at 81, you’re still eager to try new recipes and techniques—what an inspiration!
Your “pull-push” method is genius! I love how intuitive it is, especially for pies like pecan or this shoo-fly pie where the texture can be tricky to gauge. I’ll definitely keep that tip in mind, and I’m sure our readers will find it incredibly helpful too. I hope you enjoy making and tasting the shoo-fly pie—it’s such a classic and truly a slice of history. Let us know how it turns out for you! 😊
This was one of THE BIGGEST flops (and I’ve only had a few flops)! The pie was gooey (even after adding extra time), and the brown sugar was grainy. I threw the pie out.
Hi Sheryl,
Thank you for sharing your feedback, and I’m so sorry to hear that this recipe didn’t work out for you. Gooey filling and grainy sugar are definitely not the results we want for this classic pie. It sounds like the filling may not have set properly, which could be due to oven temperature variations or the pie not cooling long enough to firm up. I’d recommend using an oven thermometer to ensure accuracy and giving the pie ample time to cool completely at room temperature before slicing.
Regarding the crumb topping, it’s important to make sure the brown sugar is fully incorporated with the butter and flour for a finer texture. If you’d like to give it another try, I’d be happy to help troubleshoot further to ensure better results. Your input is valuable, and I’m always here to assist in making the recipe work for you!
okay, so i don’t know if someone already commented this, but THIS PIE WILL NOT WORK IF YOU DON’T USE MOLASSES. not corn syrup or cane syrup/table syrup or a mixture– 100% actual molasses. there’s a chemical reaction that happens with the molasses and the baking soda that will not happen with other, less acidic syrups. that’s why some people’s are boiling over or the filling is sinking to the bottom or it’s just a gloopy mess. grandma’s brand unsulphered molasses is the queen of shoofly pie. BUT if you really don’t want to use molasses, there are recipes that make up for the missing reaction by adding eggs.
Thank you for sharing this important insight! You’re absolutely right—authentic molasses is crucial for this recipe, not just for the flavor but also for the chemical reaction with the baking soda that helps create the pie’s signature texture and consistency. Substituting with other syrups can lead to structural issues, as you’ve pointed out.
We love that you recommend Grandma’s Unsulphured Molasses—it’s a tried-and-true favorite for many! And yes, for those wanting to avoid molasses, recipes that include eggs can be a workaround, but it’s worth noting they’ll produce a different texture and flavor. Thanks again for pointing this out—it’s such valuable advice for anyone trying their hand at a true Shoo-Fly Pie! 🥧
I plan on puttin* together one of these pups after Thanksgiving (we already have more pie than turkey!!! Not saying that’s a bad thing!). I have a strong desire to add nuts, either ground walnuts or pecans. Any thoughts on this alteration, or is it just too heretical???
Thank you for your question! Adding ground walnuts or pecans to the Shoo-Fly Pie sounds like a delightful twist! While it’s not traditional, the nutty flavor and texture could pair beautifully with the molasses and crumb topping. I’d recommend folding finely chopped nuts into the crumb topping before baking for a subtle crunch, or sprinkling some toasted nuts on top after baking for a more pronounced flavor. Either way, I think the Pennsylvania Dutch bakers would approve of your creativity—sometimes a little “heretical” experimentation makes for the best recipes! Let us know how it turns out! 😊
I’m confused what crumble am I using and where is the recipe for the crumble!
It sounds like you’re looking for clarification about the crumble in the recipe. The “crumble” referred to is the crumb topping, which is made in the “Make the Crumb Topping” section of the instructions. Here’s how to prepare it:
Combine the flour, brown sugar, cinnamon, nutmeg, and a pinch of salt in a bowl.
Cut in the cold butter using a fork or pastry cutter until the mixture resembles a pebbly texture.
This crumb topping is then sprinkled evenly over the molasses filling before baking. Let me know if you have any more questions—I’m happy to help!
Can you use sorghum instead of molasses ?
Yes, you can use sorghum as a substitute for molasses in Shoo-Fly Pie, but it will slightly alter the flavor of the pie. Here’s what to keep in mind:
Flavor Difference: Molasses has a robust, slightly bitter flavor, which is a hallmark of traditional Shoo-Fly Pie. Sorghum is milder and sweeter, so the pie will have a lighter taste with less bitterness.
Consistency: Both sorghum and molasses have similar viscosities, so the substitution won’t affect the texture or consistency of the filling.
Tradition: If you’re aiming for a classic Pennsylvania Dutch flavor, molasses is the better choice. But if you’re looking for a sweeter twist or want to use what you have on hand, sorghum works beautifully.
To make the substitution, use an equal amount of sorghum (3/4 cup in this recipe). Let us know how it turns out—your pie will have its own unique and delicious twist! 😊
Hey Dan,
It’s me again. Please forgive my inexperience but I really don’t bake much. I’m making this for a friend who lived in Pennsylvania as I do but who has moved and requested I bring a shoo fly pie on Sunday when I go to see her in Mass. I’m sure she thought I’d just buy one and it may well turn out that I should have.
Her email today said, “You’re making it?! Wow. Just make sure it has the gooey molasses at the bottom!” Ok. She wasn’t saying, was she, that it ought not have a crust?? Will your recipe give me. . . gooey???!
Hey Betsy,
No worries at all, I’m here to help! First off, I think your friend is going to be thrilled that you’re making this classic Pennsylvania Dutch treat from scratch—it’s such a thoughtful touch. Now, to answer your question: yes, the pie definitely has a crust, so you’re good there. The crust is key to holding the delicious filling together.
As for the “gooey” part your friend mentioned, she’s likely referring to the wet-bottom version of shoo-fly pie, which has that syrupy molasses layer at the bottom. The good news is that my recipe will give you that gooey molasses layer. The molasses and water mixture forms the base of the pie, and as it bakes, it sets into a nice gooey consistency, especially after it cools. Just make sure not to overbake it, so you don’t dry out that layer.
To be extra sure it’s gooey, you can even check the pie after baking by giving it a gentle press in the center—it should still have a little bit of give.
Happy baking, and feel free to reach out again if you have any more questions! Your friend is going to love this pie.
Best,
Dan
Thanks Dan. Really. My friend is a really good cook, and bakes, too, and has for years and years. People who cook well really don’t understand how fast a comment like “just make sure it’s gooey at the bottom” can ratchet a non-cook’s anxiety straight to the moon! So it’s been very helpful having you “nearby” for this endeavour.
Best,
Betsy
Hi Dan,
Curious: surfing for a recipe, I’ve decided on yours. But all the other recipes have an egg in them–mixed into the molasses mixture. What effect will not having one have? Thanks.
Hi Betsy, Great question! Shoofly pie recipes can vary slightly, and adding an egg to the molasses mixture is one of those variations. In traditional shoofly pies like the one on Platter Talk, there’s no egg included. Leaving out the egg results in a slightly looser, more gooey texture for the pie’s filling, which is a signature feature of this version. The crumb topping provides a nice contrast to the rich molasses filling.
Adding an egg would give the pie a firmer, more custard-like texture, binding the ingredients more tightly. So, if you prefer a denser filling, you could experiment by whisking an egg into the molasses mixture. Either way, both versions are delicious—it’s just a matter of texture preference!
Enjoy making the pie, and let me know how it turns out!
Best,
Dan
I haven’t tried this recipe yet, but will be making it for my husband’s birthday. If I make my own pie crust, do I need to pre- bake it?
Great question! If you’re making your own pie crust for the Shoo-Fly Pie, you do not need to pre-bake it. The pie crust will bake along with the filling in the oven. The high initial oven temperature will help ensure that the crust gets nicely baked. Good luck with the pie, and I hope your husband enjoys it for his birthday!