A Sticky-Sweet Slice of Pennsylvania Dutch Tradition
If you’ve never had a slice of Classic Amish Shoofly Pie, you’re in for something truly nostalgic and comforting. With its buttery, crumbly topping and molasses-sweet, gooey base, this pie is a staple of Amish and Pennsylvania Dutch baking, and it’s stood the test of time for a reason.
I love this pie because it’s unique in flavor, simple to make, and uses basic pantry ingredients. It’s perfect for fall, holidays, or when you’re craving something old-fashioned and rich with molasses and spice. Serve it with a dollop of whipped cream or just a hot cup of coffee, and enjoy a little slice of history.
Questions I Often Get Asked About This Recipe
Q: Why is it called “Shoofly Pie”?
The name comes from the sticky molasses filling that attracted flies as it cooled on the windowsill—so people had to “shoo” them away!
Q: What does Shoofly Pie taste like?
It’s rich and sweet with a deep molasses flavor, balanced by a buttery, cinnamon-laced crumb topping. Think of it like a gooey spice cake in pie form.
Q: Wet-bottom or dry-bottom?
This recipe is the classic “wet-bottom” version—with a gooey molasses layer at the bottom and a cakey, crumbly top.
Q: Can I use dark corn syrup instead of molasses?
Molasses is traditional, but you can mix light molasses and dark corn syrup for a slightly milder flavor.
Q: Can I make this ahead of time?
Yes! It actually tastes better after sitting for a few hours or overnight. Store covered at room temp or refrigerate.
What You Need to Make Classic Amish Shoofly Pie
- 1 9-inch unbaked pie shell (homemade or store-bought)
For the Crumb Topping:
- 1½ cups all-purpose flour
- ¾ cup light brown sugar, packed
- ¼ cup unsalted butter, cold and cut into small pieces
- ½ tsp ground cinnamon
- Pinch of salt
For the Molasses Filling:
- ¾ cup unsulfured molasses
- ¾ cup boiling water
- ½ tsp baking soda
- 1 egg, lightly beaten
How to Make Classic Amish Shoofly Pie
Step 1: Preheat & Prepare the Pie Shell
- Preheat your oven to 400°F (200°C).
- Place your unbaked pie shell into a 9-inch pie plate and set aside.
Step 2: Make the Crumb Topping
- In a bowl, combine flour, brown sugar, cinnamon, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Set aside ¾ cup of crumbs for topping.
Step 3: Make the Molasses Filling
- In another bowl, whisk together molasses and boiling water until smooth.
- Stir in baking soda—it will foam slightly.
- Let the mixture cool a bit, then whisk in the egg.
- Stir in the remaining crumb mixture until mostly dissolved—it should look like a thin batter.
Step 4: Assemble the Pie
- Pour the molasses filling into the prepared pie shell.
- Sprinkle the reserved crumb mixture evenly over the top.
Step 5: Bake & Cool
- Bake at 400°F for 10 minutes, then reduce heat to 350°F and bake for an additional 30–35 minutes, until the center is just set.
- Let cool completely before slicing—the pie will firm up as it cools.
Tips for the Best Shoofly Pie
✔ Don’t skip the baking soda – It reacts with molasses and helps give the pie its signature texture.
✔ Chill the butter before making the crumb topping for the best texture.
✔ Let it cool before slicing – This pie sets as it rests and is much easier to serve.
✔ Want a milder flavor? Use mild molasses or part corn syrup.
✔ Serve with whipped cream or even a drizzle of heavy cream for balance.
Reader Reviews
🌟🌟🌟🌟🌟 Emma L. – “I’ve made this twice now—my dad says it’s just like what his mom used to bake. Pure nostalgia!”
🌟🌟🌟🌟 James K. – “I was nervous about using molasses, but this pie turned out perfectly. Sweet, spiced, and so good with coffee!”
🌟🌟🌟🌟🌟 Samantha W. – “The texture is incredible. Gooey base, crumbly top—absolutely divine.”
🌟🌟🌟🌟🌟 Lucas R. – “I’d never had Shoofly Pie before, and now I’m obsessed. It’s unlike any other dessert!”
🌟🌟🌟🌟 Jessica T. – “Brought this to Thanksgiving and it disappeared fast. Will be making again for Christmas!”
Printable Recipe
Classic Amish Shoofly Pie
This Classic Amish Shoofly Pie features a gooey molasses base and a crumbly, buttery top, baked into a flaky crust. A Pennsylvania Dutch classic you’ll want to make again and again.
Ingredients
- 1 9-inch unbaked pie shell (homemade or store-bought)
- For the Crumb Topping:
- 1½ cups all-purpose flour
- ¾ cup light brown sugar, packed
- ¼ cup unsalted butter, cold and cut into small pieces
- ½ tsp ground cinnamon
- Pinch of salt
- For the Molasses Filling:
- ¾ cup unsulfured molasses
- ¾ cup boiling water
- ½ tsp baking soda
- 1 egg, lightly beaten
Instructions
Step 1: Preheat & Prepare the Pie Shell
- Preheat your oven to 400°F (200°C).
- Place your unbaked pie shell into a 9-inch pie plate and set aside.
Step 2: Make the Crumb Topping
- In a bowl, combine flour, brown sugar, cinnamon, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Set aside ¾ cup of crumbs for topping.
Step 3: Make the Molasses Filling
- In another bowl, whisk together molasses and boiling water until smooth.
- Stir in baking soda—it will foam slightly.
- Let the mixture cool a bit, then whisk in the egg.
- Stir in the remaining crumb mixture until mostly dissolved—it should look like a thin batter.
Step 4: Assemble the Pie
- Pour the molasses filling into the prepared pie shell.
- Sprinkle the reserved crumb mixture evenly over the top.
Step 5: Bake & Cool
- Bake at 400°F for 10 minutes, then reduce heat to 350°F and bake for an additional 30–35 minutes, until the center is just set.
- Let cool completely before slicing—the pie will firm up as it cools.
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If You Enjoyed This Recipe, Please Share!
If this Classic Amish Shoofly Pie made your kitchen smell amazing and your guests swoon, don’t keep it a secret! Share it on your socials, pin it for later, or pass it along to someone who loves classic Americana baking. And don’t forget to tag #funcraftykitchen so I can see your beautiful pie!
