Name: Shoofly Pie with Molasses and Crumble Topping Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Pennsylvania Dutch
Ingredients: 1 (9-inch) refrigerated pie crust; 1 cup molasses; ¾ cup boiling water; 1 egg, room temperature; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon salt; 2 cups all-purpose flour; 1 cup dark brown sugar, packed; ½ cup (1 stick) salted butter, softened

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If you’re searching for a comforting slice of Americana with rich, slow-cooked flavors, this Shoofly Pie with Molasses and Crumble Topping Recipe is just what you need. This pie is a beloved classic, known for its deep molasses flavor balanced perfectly by a crunchy, buttery crumble topping. It’s the kind of dessert that feels like a warm hug on a plate — ideal for cozy afternoons or holiday gatherings.

I’ve made this recipe countless times, and every time the house fills with the smell of cinnamon, nutmeg, and sweet molasses, I’m reminded why I keep coming back to it. Whether you’re new to Shoofly Pie or revisiting an old favorite, you’ll appreciate how easy it is to get that perfect texture and flavor with simple ingredients and straightforward steps. Give this Shoofly Pie with Molasses and Crumble Topping Recipe a try and watch it become a staple in your dessert lineup.

Ingredients You’ll Need

Each ingredient plays a key role in this Shoofly Pie with Molasses and Crumble Topping Recipe, creating a harmony of sweet, spicy, and buttery textures. Here are a few tips to get you started with great results.

Refrigerated pie crust: Using a ready-made crust saves time and ensures a flaky base; choose a deep dish crust for the best fit.
Molasses: Go for unsulphured dark molasses for its rich, robust flavor – it’s the heart of this pie.
Boiling water: Helps dissolve the molasses fully, enhancing the filling’s smoothness.
Egg: Room temperature is key here – it helps bind the filling without curdling.
Baking soda: Gives a nice lift and balances the molasses’ acidity.
Ground cinnamon and nutmeg: These warm spices complement the molasses perfectly; fresh ground is even better if you can manage it.
Salt: Just a pinch to brighten the flavors.
All-purpose flour: Provides structure for the crumble topping.
Dark brown sugar: Adds moisture and caramel notes to the topping.
Salted butter: Softened butter is essential for that buttery, crumbly texture on top.

Variations

This Shoofly Pie with Molasses and Crumble Topping Recipe is wonderfully flexible, so don’t hesitate to make it your own. Here are a few tweaks I’ve enjoyed or seen others explore that could fit your taste and lifestyle.

Gluten-free variation: Substitute the all-purpose flour with a gluten-free blend. I’ve tried this, and while the texture is a bit different, the flavor stays true and delicious.
Spice it up: Add a pinch of ground cloves or ginger for an extra warming spice kick. It really elevates the cozy vibes!
Vegan-friendly: Swap the egg for a flaxseed “egg” and use vegan butter to make this dessert suitable for plant-based diets. It’s a little experiment I did, and it worked surprisingly well.
Mini pies: Make individual servings by using muffin tins lined with pie dough – perfect for parties or Thanksgiving bite-sized treats.

How to Make Shoofly Pie with Molasses and Crumble Topping Recipe

Step 1: Prep and Press the Pie Crust

First things first, preheat your oven to 400°F (204°C) and grease a 9-inch deep dish pie pan well with nonstick spray. This prevents the crust from sticking and helps with cleanup later. Then, take your refrigerated pie crust and press it evenly into your prepared pan. Don’t rush this part—make sure the crust fits snugly into the corners and the edges are crimped or pressed decoratively. It’s a little detail, but it makes your pie look like it came from a bakery!

Step 2: Whisk Molasses Filling

In a large bowl, mix together the molasses and boiling water, stirring until the molasses dissolves completely. This step is crucial to get a smooth filling without grainy molasses. Next, beat your room temperature egg lightly and stir it into the mixture. Add the baking soda — you’ll notice some bubbling as it reacts, which is totally normal! Finally, sprinkle in your spices and salt, stirring until everything is well combined and fragrant.

Step 3: Assemble the Filling and Prepare the Topping

Pour the molasses filling evenly over the pie crust. Set this aside briefly while you whip up the crumble topping—which is such a joy to make. In another bowl, combine the flour and dark brown sugar, then work the softened butter in with a fork or your fingers until the mixture looks like damp sand. Be patient here; the texture is everything! Once ready, sprinkle your crumble generously over the molasses layer.

Step 4: Bake to Perfection

Reduce the oven temperature to 350°F (177°C) and bake your pie uncovered for about 40 minutes. You’ll want to watch for a golden-brown crumble that’s crisp and a filling that’s set but still moist. I usually give it a little jiggle to check – it should have a slight wobble but not be runny. Once done, let the pie cool slightly before serving; it helps the filling settle and flavors to deepen.

How to Serve Shoofly Pie with Molasses and Crumble Topping Recipe

The image shows a pie crust dough placed inside a white pie dish with crimped edges, centered on a white marbled surface. Around it are small white bowls and plates holding different baking ingredients: a mound of white flour in a bowl at the bottom right, several rectangular pieces of pale yellow butter on a small white plate at the bottom left, a brown egg at the top center, a bowl of dark brown liquid (likely vanilla or molasses) in the top left, and a bowl of white liquid (likely milk or cream) in the top right. There are also three small white bowls filled with different spices and salt arranged vertically on the left side. The setup has a clean and organized look, with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love serving this pie simply, often topped with a dollop of freshly whipped cream or a scoop of vanilla ice cream—the cold creaminess balances the deep sweetness fabulously. A sprinkle of cinnamon or a few toasted pecans on top makes it feel extra special and adds a lovely textural contrast.

Side Dishes

If you’re making Shoofly Pie for a dessert course, I sometimes pair it with a sharp cheddar cheese slice on the side—a nod to traditional Pennsylvania Dutch flavor pairings. It’s unexpected but incredibly delicious. For a drink, a warm chai tea or even a cup of black coffee complements the pie’s notes beautifully.

Creative Ways to Present

For a brunch or special event, I’ve served this pie in mini tart pans topped with fresh berries and a sprig of mint – it makes for a crowd-pleasing presentation. Another time, I arranged warm slices on a rustic wooden board alongside nuts and dried fruits, turning it into a gorgeous fall dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

One of the great things is that Shoofly Pie keeps well for several days. I cover it tightly with plastic wrap or store it in an airtight container in the fridge. When you warm a leftover slice, the flavors taste even more developed, so leftovers are honestly almost better than fresh!

Freezing

I’ve frozen this pie before, and it freezes beautifully. Wrap the whole pie tightly in plastic wrap, then again with aluminum foil, and pop it into the freezer. When you’re ready to eat it, thaw overnight in the fridge and then warm up gently in the oven to revive that fresh-baked texture.

Reheating

To reheat, I like to put slices in a 350°F oven for 10–15 minutes, uncovered, which crisps the crumble topping back up while warming the pie through. Microwaving can make the topping soggy, so I recommend the oven method if you want to keep that delightful crunch.

FAQs

What does “shoofly” mean in Shoofly Pie?

The term “shoofly” is believed to refer to the old Pennsylvania Dutch practice of shooing flies away from the sweet molasses filling while it set. It’s a charming name that stuck and gives this pie part of its old-world character.
Can I use homemade pie crust for this recipe?

Absolutely! Homemade pie crust adds a lovely personal touch, but make sure it’s rolled out to fit a deep dish pan. Just keep in mind that refrigerated crusts streamline the process, especially if you’re making this dessert on a weeknight.
How do I know when the pie filling is set?

You want the center to be firm to the touch with a slight wiggle—it shouldn’t be liquid or overly jiggly. The edges will pull away slightly from the crust when it’s done. Giving it a gentle shake during baking helps you keep an eye on progress without opening the oven too often.
Is there a substitute for molasses in this recipe?

Molasses is key to the flavor here, but if you’re in a pinch, you could try substituting with dark corn syrup mixed with a bit of brown sugar and a touch of maple syrup. It won’t be quite the same but can work in a pinch.

Final Thoughts

Shoofly Pie with Molasses and Crumble Topping Recipe has been a special go-to in my kitchen when I want a dessert that’s both humble and extraordinary. It’s deeply comforting, full of old-fashioned charm, and truly simple enough to bake anytime you’re craving that sweet-and-spicy molasses goodness. I can’t recommend it enough—bake it for your next family gathering or Sunday afternoon, and I promise you’ll have happy folks asking for seconds!