This post may contain affiliate links. Please read our privacy policy for additional information.
Why You’ll Love My Recipe
Do you have some leftover molasses in your pantry that you aren’t sure how to use? Here’s an easy, sweet and crumbly pie you can make to use up that molasses and satisfy your sugar cravings.
Rather than buying your pie crust (though I use premade all the time!) you can try The Best Pie Crust Recipe as the base of your pie and learn How To Make A Perfect Whipped Cream to top your pie.
Reader Review
This is the pie of my childhood. My grandparents were Pennsylvania Deutch and I’m looking forward to getting this out of my oven in 20 minutes or so.
Just an aside, I added the egg to the molasses mixture as that made the most sense.
Thanks for the recipe!
Karlynn’s Recipe Notes
- Skill Level: This recipe is easy, but requires a steady and patient hand for the layering process.
- Total Time: This recipe will take you approximately 2 hours from start to finish, including time to let the pie sit and cool after baking.
- Variations: This recipe is doesn’t lend much space for variations, at least not in the filling. You can, however, try different crusts and toppings. Whipped cream, vanilla ice cream, or a simple caramel syrup would all work well with the textures and flavours of this pie.
- Tools Needed: You’ll need a 9-inch pie plate, a medium mixing bowl, a whisk, a spoon, and a 4-cup glass measuring cup.
What You’ll Need For Ingredients
Crust: You can you use a premade pie crust from the store or make your own favorite pastry recipe. Try a Betty Crocker Pie Crust for a classic taste and texture, or some Cream Cheese Pastry for an even richer crust.
Molasses: The most noticeable component of this particular pie filling is molasses. In combination with cinnamon and nutmeg, this sticky syrup creates a flavour resembling gingerbread or other seasonal treats.
Flour, butter, and sugar add volume and texture to the filling. An egg holds everything together, and baking soda plays an important role in making the pie rise and neutralizing the acidity of the molasses.
How To Make Shoofly Pie
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 400°F.
- In a medium bowl, mix together the flour, brown sugar, cinnamon, nutmeg, and salt. Cut in the butter until the mixture is in small crumbs.
- In a 4 cup glass measuring cup, mix hot water, molasses, and baking soda.
- Sprinkle 1/3 of the flour mixture into the pie crust, followed by half of the molasses mixture. Add 1/3 of the flour mixture, and then the rest of the molasses mixture. Finish with the last 1/3 of the flour mixture.
- Bake for 10 minutes. Reduce heat to 350°F and bake for 20 more minutes. Remove from oven and let sit for an hour.
Karlynn’s Tips and Tricks for Making Shoofly Pie
Layering: The layering together of the ingredients for this pie is crucial. Make sure you sprinkle the flour mixture evenly and gently. Don’t add it all at once or you’ll end up with unevenly cooked pie and mouthfuls of flour. That final sprinkle on the very top of the pie is what gives the pie a crunchy crust over it’s gooey filling.
Companions: Serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream. The filling is rich, sweet, and fairly dense, so you’ll want to keep any additions light and minimal. Maybe try a drizzle of Easy Salted Caramel Sauce for some flavour contrast, or a sprinkle of chopped walnuts or pecans for some crunch.
Storage Instructions
Once it has cooled, freeze this pie in slices or in one piece, in a sealed container. It will keep for several months that way and you can take it out and let it defrost whenever you’re ready to eat it.
More Delicious Pie Recipes
Every season is pie season!
In the spring, give your tastebuds a treat with a Blueberry Lemon Pie.
Try a No Bake Key Lime Pie or a Marshmallow Pineapple Pie on a summer day when it’s just too hot to bake.
On a crisp fall day, make a Classic Apple Pie or some Pecan Pie Bars.
In those dark days of winter, fill your house with the smell of a Caramel Apple Pie.
There you go, friends. A sweet, dense, gooey pie that freezes well and is a bit different from every other pie you’ve tried this year. Try it and let me know what you think.
Happy Baking!
Karlynn
Shoofly Pie
Ingredients
- One 9 inch prepared pie crust, (unbaked)
- ¾ cup hot water
- ½ cup molasses
- 1 ½ teaspoon baking soda
- 1 large egg, (lightly beaten)
- 1 cup flour
- ¾ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 3 Tablespoons butter
Instructions
- Preheat your oven to 400°F.
- In a a medium-sized bowl whisk together the flour, brown sugar, cinnamon, nutmeg, and salt. Once combined cut in the butter until the butter is small crumbs.
- In a 4-cup capacity glass measuring cup mix the hot water, molasses, a lightly beaten egg and the baking soda and stir well.
- Sprinkle 1/3 of the flour mixture into the bottom of the pie crust into an even layer. Pour half of the molasses mix onto the flour. Spread another 1/3 of the flour mixture on top again. Pour the remaining molasses mixture on top. Finish the pie by sprinkling the last 1/3 of the flour mixture on top.
- Bake the pie for 10 minutes then reduce the heat to 350°F and bake for another 20 minutes more. Check for doneness. The pie is cooked properly when the middle of the pie is firm when the plate is lightly shaken.
- Remove from the oven and let the pie cool and set for at least an hour before slicing and serving.
Notes
- This is a dense pie that holds together so well that it could be eaten by hand! It has a gooey cake-like interior.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mary Rose says
What is the 1 egg combined into? Does it get mixed into the flour or the molasses mix?.
Mr. Kitchen Magpie says
See step 3. Thanks for asking!
Sandra Hahn says
Do not see where egg is added in this recipe
I looked at other recipes for direction and pie in oven as I comment
Sue Peery says
This is the pie of my childhood. My grandparents were Pennsylvania Deutch and I’m looking forward to getting this out of my oven in 20 minutes or so.
Just an aside, I added the egg to the molasses mixture as that made the most sense.
Thanks for the recipe!