Follow these steps for a perfect Shoofly Pie:
- Preheat oven: Set your oven to 375°F (190°C) and prepare a 9-inch pie dish by lining it with the refrigerated pie crust.
- Make the molasses mixture: In a medium bowl, combine 1 cup molasses with ¾ cup boiling water. Stir in 1 tsp baking soda; it will fizz slightly. Allow to cool slightly.
- Prepare the filling: Beat 1 room-temperature egg in a small bowl, then stir it into the molasses mixture. Add 2 tsp cinnamon and ½ tsp nutmeg. Mix until smooth.
- Prepare the crumb topping: In a separate bowl, combine 2 cups flour, 1 cup dark brown sugar, ½ cup salted butter (cut into small pieces), and ½ tsp salt. Use a pastry cutter or your fingers to mix until it forms coarse crumbs.
- Assemble the pie: Pour the molasses filling into the prepared pie crust. Evenly sprinkle the crumb topping over the top of the filling.
- Bake: Place the pie in the preheated oven and bake for 45–50 minutes, or until the filling is set and the topping is golden brown.
- Cool: Allow the pie to cool at room temperature for at least 1 hour before slicing. This helps the filling firm up and makes serving easier.
- Serve: Slice into wedges and serve as-is or with a dollop of whipped cream for extra indulgence.
Serving and Storage
- Serving: Shoofly Pie is best served at room temperature. Add whipped cream, ice cream, or a drizzle of caramel for extra decadence.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving to restore texture.
- Freezing: Shoofly Pie can be frozen for up to 2 months. Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the fridge and warm slightly before serving.
Tips
- Molasses choice: Use unsulphured dark molasses for the richest flavor. Avoid light molasses for this traditional recipe.
- Even crumb topping: Make sure your topping is evenly distributed for a uniform, golden crust.
- Don’t overmix: Overmixing the crumb topping can make it dense. Keep it crumbly and light.
- Pie crust options: Store-bought refrigerated crusts save time, but homemade crust adds a buttery, flaky flavor if you prefer.
- Flavor boost: Add a pinch of ginger or cloves to the filling for extra spice complexity.
Conclusion
Shoofly Pie is a sweet, nostalgic treat that combines the deep flavor of molasses with warm spices and a buttery crumb topping.
Its simple ingredients and straightforward assembly make it a timeless dessert for holidays, gatherings, or cozy nights at home.
Once you taste the rich, caramel-like filling paired with the crisp crumb, it’s easy to see why this pie has remained a classic favorite for generations.
FAQ
Q: Can I make Shoofly Pie without a pre-made crust?
A: Yes! A homemade pie crust works beautifully. Use your favorite recipe and blind-bake slightly before adding the filling for best results.
Q: Can I make it ahead of time?
A: Absolutely. You can prepare the pie and store it in the fridge overnight. Bring it to room temperature before serving.
Q: Can I substitute the butter in the crumb topping?
A: Yes, you can use margarine or coconut oil, but butter provides the best flavor and texture.
Q: How do I know when the pie is done?
A: The filling should be set (not liquidy) and the topping golden brown. You can gently shake the pan; a slight wobble in the center is fine as it will firm up as it cools.
Q: Can I use light molasses instead of dark?
A: Dark molasses is preferred for authentic flavor. Light molasses will produce a milder, sweeter pie but may lack the traditional depth.