Shoofly Pie: Pennsylvania Dutch Tradition and Recipe

Sticky molasses filling and crumb topping evoke warm, nostalgic flavors in every bite.

By Medha deb

Created on Sep 21, 2025

Sticky molasses filling and crumb topping evoke warm, nostalgic flavors in every bite.

Shoofly Pie: A Beloved Pennsylvania Dutch Classic

Shoofly pie is a legendary dessert from the kitchens and dining tables of Pennsylvania Dutch country. This timeless molasses-based pie is famous for its tender, cake-like interior, crumbly topping, and an evocative history intertwined with rural Americana. Whether served warm or cold, for breakfast or dessert, shoofly pie is cherished not just for its nostalgic flavor but for the stories that come with every slice.

History and Origins
Essential Ingredients
Step-by-Step Shoofly Pie Recipe
Baking and Serving Tips
Pie Variations and Adaptations
Frequently Asked Questions (FAQs)

A Slice of History: The Story of Shoofly Pie

The origins of shoofly pie are intimately connected with the Pennsylvania Dutch—a diverse group of German-speaking immigrants who settled in Pennsylvania in the 17th and 18th centuries. The pie likely arose as an ingenious response to winter months, when fresh fruit was scarce and hearty, shelf-stable ingredients like molasses, flour, and brown sugar took center stage in rural kitchens.

Shoofly pie also carries a whimsical name, with its etymology as colorful as its flavor. There are three leading theories for its distinctive moniker:

The “Shoo the Flies” Theory: The sweetness of the sticky molasses filling inevitably attracted flies, which had to be shooed away while the pie cooled on kitchen windowsills.
Brand Name Origin: Some suggest the name derives from a popular brand of molasses called Shoofly Molasses.
Winter Breakfast Staple: The pie became a staple winter breakfast item when fruit was unavailable; its crumbly topping and gooey filling offering comforting warmth in cold months.

Regardless of its name’s origin, shoofly pie became entrenched in the culinary lexicon of Pennsylvania Dutch country, immortalized in song (“Shoo-Fly Pie and Apple Pan Dowdy”) and celebrated at local fairs and family gatherings.

Essential Ingredients for Shoofly Pie

The signature flavor of shoofly pie comes from a humble lineup of pantry staples. The classic version, often called “wet-bottom” shoofly pie due to its gooey base, features a simple but effective combination:

Ingredient	Purpose
Molasses	Provides deep, rich sweetness and earthy notes
Brown Sugar	Adds moisture and caramel flavor to both filling and topping
Flour	Creates structure for the crumb topping and stabilizes filling
Shortening or Butter	Adds richness to the crumb topping
Egg	Binds the filling (optional in some recipes)
Baking Soda	Helps the batter rise and lightens the molasses flavor
Boiling Water	Activates baking soda and forms the liquid base of the filling
Unbaked 9-inch Pie Crust	The vessel for all the deliciousness

Optional upgrades include a dash of salt or vanilla extract, but the basic formula remains unchanged by tradition.

Related: Butterscotch Pie Recipe

Classic Shoofly Pie Recipe

Making shoofly pie at home is as straightforward as its ingredients list. Follow this step-by-step guide for a foolproof, authentic result reminiscent of Amish bakeries and family gatherings in Lancaster County.

Ingredients

1 cup all-purpose flour
2/3 cup packed brown sugar
1 tablespoon solid shortening or unsalted butter
1 cup robust molasses (sorghum or dark preferred)
3/4 cup boiling water
1 large egg, beaten
1 teaspoon baking soda
1 deep dish 9-inch unbaked pie shell
(Optional) pinch of salt or dash of vanilla

Instructions

Preheat the Oven: Set your oven to 375°F (190°C).
Make the Crumb Topping: In a medium bowl, blend together flour, brown sugar, and shortening (or butter) until mixture forms coarse crumbs. Reserve 1/2 cup for topping.
Prepare the Filling:
- Combine molasses and boiling water in a large bowl, stirring to dissolve.
- Whisk in baking soda until frothy, then add the beaten egg.
- Stir in the crumb mixture (except reserved 1/2 cup). Batter should be slightly lumpy.
Fill the Pie Shell: Pour filling into the unbaked pie crust. Sprinkle reserved crumbs evenly over the surface.
Bake:
- Bake at 375°F for 10 minutes.
- Reduce oven temperature to 350°F (175°C) and bake for another 35–40 minutes. The pie should be mostly set, with a firm center when gently shaken.
- For a deeply golden, crisp topping, briefly broil the pie at the end of baking (optional).
Cool and Serve: Allow the pie to cool completely on a wire rack. Slice and serve at room temperature or warmed, optionally with a scoop of vanilla ice cream.

Baker’s Notes

For a more pronounced “wet bottom,” slightly underbake the pie or add a bit more molasses.
Resting the pie ensures the custard finishes setting, making for cleaner slices.
Baking on a rimmed cookie sheet catches potential drips from the filling.

Expert Baking and Serving Tips

While shoofly pie is straightforward, a few professional tips can guarantee sweet success:

Pie Shell Choice: Use a deep dish 9-inch pie shell to accommodate the generous filling and prevent overflow.
Temperature: Start with a high oven temperature to set the crust and crumbs, then lower for even baking of the gooey center.
Cooling: Cooling before slicing is crucial to allow the filling to fully set—resist cutting too soon!
Storage: Shoofly pie keeps well covered at room temperature for up to 2 days. For longer storage, refrigerate leftovers.
Serving: Excellent served warm with vanilla ice cream, or cold for breakfast—just as Pennsylvania Dutch tradition intended.

Pie Variations and Adaptations

Shoofly pie may be rooted in tradition, but there are many beloved spins and adaptations found across cookbooks and family recipe boxes:

Wet-bottom Shoofly Pie: The classic, with a sticky layer of molasses at the base.
Dry-bottom Shoofly Pie: Slightly less filling and more crumb topping, yielding a cakier texture with little or no gooey bottom.
Spiced Shoofly Pie: Some bakers add cinnamon, ginger, or cloves to the flour mixture for warming spice.
Lighter Molasses: For a milder flavor, use part golden syrup or light corn syrup in place of molasses.
Vegan or Dairy-Free: Swap butter for non-dairy margarine and use a plant-based crust.

Experiment to find your preferred balance—more crumbs for crunch, extra molasses for rich stickiness, or a dash of spice for extra warmth.

Frequently Asked Questions (FAQs)

What is “wet-bottom” shoofly pie?

“Wet-bottom” refers to the gooey, sticky underlayer of filling that forms beneath the firmer crumb. It’s achieved by increasing the ratio of liquid (molasses and water) to crumbs, baking at a slightly lower temperature, and not overbaking.

Is shoofly pie served warm or cold?

Shoofly pie can be served either way—warm slices with ice cream are a favorite for dessert, while room temperature or chilled wedges are traditional for breakfast or snacks.

Can I use honey or maple syrup instead of molasses?

Molasses is central to shoofly pie’s identity and flavor, but you can substitute part of the molasses for honey or maple syrup for a lighter, floral sweetness—just note, the taste will be less robust than classic versions.

How long does shoofly pie keep?

Covered at room temperature, the pie is good for 1–2 days, or refrigerate for up to 5 days. Freeze slices for up to two months, tightly wrapped.

What’s the best way to prevent overflow in the oven?

Bake the pie on a rimmed baking sheet. Always use a deep dish pie crust and avoid overfilling for best results.

Why You Should Make Shoofly Pie

Iconic Heritage Dessert: Shoofly pie embodies the resourceful, comforting foodways of the Pennsylvania Dutch, making it both delicious and historically meaningful.
Flexible Treat: Enjoyed at breakfast, as a snack, or for dessert, shoofly pie adapts to every occasion.
Simple Ingredients, Big Flavor: With a few pantry staples, you can recreate an authentic old-world delight at home.

Nutritional Considerations

Shoofly pie, with its robust molasses and sugar content, is best enjoyed in moderation as an indulgence. Options for lighter versions include reducing the amount of crumb topping, substituting part of the molasses with lighter sweeteners, or using whole wheat flour for added fiber.

Pairing Suggestions

Classic accompaniment: a scoop of vanilla ice cream or whipped cream.
Hot beverages: coffee, black tea, or apple cider pair well with the rich flavor.
Fruit: fresh apple slices, pears, or stewed fruit for a refreshing contrast.

More Amish and Pennsylvania Dutch Favorites

Whoopie Pie: Another dessert classic; soft cake-like cookies sandwiched with fluffy filling.
Amish Vanilla Pie: Creamy and simple, with a delicate custard flavor.
Dutch Apple Pie: Sweet apples and streusel topping in a flaky shell.

Explore more recipes to bring a taste of Lancaster County and Pennsylvania Dutch hospitality to your own table.

Conclusion: The Enduring Magic of Shoofly Pie

Shoofly pie is more than a regional curiosity—it’s a humble, inviting dessert that weaves together flavors, history, and memories. From its molasses-laden crumb to the sticky, sweet center, each bite conjures up communal tables, farmhouse ovens, and the warmth of comfort food shared across generations. Whether you bake it for a special occasion or as a taste of Americana, shoofly pie remains a testament to the timeless power of simple ingredients and tradition passed down with care.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb