This Amish Shoofly Pie Recipe is a rich, old-fashioned classic made with molasses, brown sugar, and a buttery crumb topping. A Pennsylvania Dutch favorite, this pie is the perfect mix of sticky, crumbly, and absolutely irresistible.
I still remember the first time I had Shoofly Pie—and if I’m being honest, I wasn’t sure what to expect. I mean, a pie made mostly of molasses? No fruit? No chocolate? Just molasses, sugar, and a crumb topping? It sounded… different.
But then, I took a bite.
The deep, caramel-like molasses filling was sweet but not cloying, and the buttery crumb topping added the perfect crunch. It was comforting, rich, and simple—the kind of dessert that transports you straight to a cozy farmhouse kitchen, where the scent of fresh pie lingers in the air.
They say Shoofly Pie got its quirky name because the sticky molasses filling would attract flies while it cooled, forcing bakers to constantly shoo them away. I don’t know if that’s true, but I do know this—once you make this pie, the only thing you’ll be shooing away is anyone trying to steal your slice.
Why You’ll Love This Amish Shoofly Pie Recipe?
- Authentic Amish Recipe – This is as old-fashioned and traditional as it gets.
- Perfect Balance of Textures – A sticky-sweet filling meets a buttery, crumbly top. What’s not to love?
- Pairs Wonderfully with Coffee – If you love a good cup of coffee, this pie is your new best friend.
- Minimal Ingredients, Maximum Flavor – No fancy ingredients here, just simple pantry staples that create magic together.
Ingredient Notes:
Before we jump into the step-by-step process, let’s talk about what makes this pie so special.
- Molasses: Dark molasses is what gives this pie its signature deep flavor. Avoid blackstrap molasses—it’s too bitter for baking.
- Boiling Water: Helps dissolve the molasses and baking soda, creating the perfect filling texture.
- Brown Sugar: Adds a warm caramel sweetness that balances out the richness of the molasses.
- Shortening or Butter: Butter adds a richer flavor, while shortening makes for a crumblier topping. Pick your favorite!
- Flour: Thickens the crumb topping and gives it a satisfying crunch.
- Pie Crust: A classic, flaky pastry crust is the perfect base for this gooey goodness. Store-bought works fine, but homemade is always better!
How To Make Amish Shoofly Pie?
Making this pie is surprisingly simple. No complicated steps, just good old-fashioned baking.
Step 1: Prepare the Molasses Mixture
In a heatproof bowl, dissolve the baking soda in boiling water, then stir in the molasses. This will be the base of your filling. It might smell strong at first, but don’t worry—it mellows out beautifully when baked.
Step 2: Make the Crumb Topping
In a separate bowl, mix together the flour and brown sugar. Then, cut in the butter (or shortening) using a fork or pastry cutter until you get coarse, sandy crumbs. This is where the “sand” in Shoofly Pie comes from!
Step 3: Assemble the Pie
Roll out your pie crust and place it in a 9-inch pie dish. Now, start layering! Pour 1/3 of the molasses mixture into the crust, followed by 1/3 of the crumb topping. Repeat this process twice, finishing with the crumbs on top.
Step 4: Bake Until Perfect
Want To Save This Recipe?
Bake at 375°F for about 35 minutes. The filling should be set but slightly jiggly in the center (kind of like a pecan pie). It will firm up more as it cools.
Step 5: Cool and Serve
Let the pie cool completely before slicing. Trust me—it’s so much better when it’s had time to settle. Serve warm or at room temperature for the best flavor.
Storage Options:
- Room Temperature: Cover loosely and store on the counter for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 1 week if you want it to last longer.
- Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
Variations and Substitutions:
Want to switch things up? Here are a few fun ideas:
- Use Honey Instead of Molasses – This will give the pie a lighter, slightly floral sweetness.
- Add Spices – A pinch of cinnamon or nutmeg makes this even cozier.
- Try a Graham Cracker Crust – Adds a buttery crunch that pairs beautifully with the gooey molasses filling.
- Make Mini Shoofly Pies – Bake in muffin tins for adorable, single-serving pies.
What to Serve with Amish Shoofly Pie?
This pie is delicious on its own, but pairing it with something extra can take it to another level.
- A Big Scoop of Vanilla Ice Cream – The cold, creamy contrast is perfection.
- Fresh Whipped Cream – Light and airy, it balances out the rich molasses flavor.
- A Hot Cup of Coffee – Shoofly Pie was made to be enjoyed with coffee.
- A Slice of Sharp Cheddar Cheese – Sounds weird, but the Amish love it! The salty bite of cheddar complements the deep sweetness of the pie.
Frequently Asked Questions:
What Does Shoofly Pie Taste Like?
It’s a cross between a pecan pie and a crumb cake. Sticky, sweet, and full of molasses goodness.
Can I Make Shoofly Pie Ahead of Time?
Absolutely! In fact, it’s even better the next day once the flavors have had time to settle.
Why Is It Called Shoofly Pie?
Legend says the sweet molasses filling was so irresistible that flies had to be constantly shooed away while it cooled!
If you love classic, old-fashioned desserts that bring a little slice of history to your kitchen, this Amish Shoofly Pie is a must-try. It’s sweet, sticky, crumbly, and full of nostalgic charm.
So, what do you think? Have you ever had Shoofly Pie before? Or is this your first time hearing about it? Let me know in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Amish Shoofly Pie Recipe
Ingredients
For the Filling:
- ¾ cup dark molasses sorghum or dark Karo syrup
- ¾ cup boiling water
- ½ teaspoon baking soda
For the Crumb Topping:
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- ¼ cup unsalted butter or shortening
For the Pie Crust:
- 1 9-inch unbaked pie crust
Instructions
Prepare the Molasses Mixture
- Preheat the oven to 375°F (190°C). In a heatproof bowl, dissolve the baking soda in the boiling water and stir in the molasses until fully combined. Set aside to cool slightly.
Prepare the Crumb Topping
- In a separate mixing bowl, combine the flour and brown sugar. Using a pastry cutter or your fingertips, cut in the butter (or shortening) until the mixture forms coarse crumbs. The texture should resemble damp sand.
Assemble the Pie
- Place the unbaked pie crust into a 9-inch pie dish. Pour one-third of the molasses mixture into the crust, then sprinkle one-third of the crumb mixture on top. Repeat this process twice more, ending with the crumbs as the final layer.
Bake the Pie
- Transfer the pie to the preheated oven and bake for 35 minutes, or until the filling is set and the top is golden brown. The center should be slightly firm but may have a gentle jiggle when removed from the oven.
Cool and Serve
- Allow the pie to cool completely before slicing. This ensures the filling sets properly. Serve at room temperature for the best flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
