Shoofly Pie
Shoofly Pie is a cozy dessert that’s been around since the 1800s, straight from Pennsylvania Dutch country. Think of it as a warm, gooey treat that pairs perfectly with a strong cup of coffee—or even a scoop of vanilla ice cream! This vintage pie is all about simplicity, flavor, and a touch of nostalgia, making it perfect for parties or just a sweet snack at home.
If you’re curious about trying a dessert with a little history, start here! Sometimes called “molasses pie,” Shoofly Pie has a rich, sticky filling with a crumbly topping that’s hard to resist. I’ve tweaked the classic recipe with ingredients you probably already have, so no hunting for molasses if you don’t have it—table syrup will do just fine!
I learned how to bake from my grandmother, the queen of vintage desserts. One of the first recipes I learned from her was this Shoofly Pie, which is so easy but fun to make with little hands!
Why You’ll Love This Recipe
- Super Easy: Just mix, pour, bake, and wait (the hardest part is letting it cool before digging in).
- Old-Fashioned Goodness: If you’re a fan of pies like apple or pecan, you’ll love this one!
- Budget-Friendly: Made from pantry staples, you’re likely already good to go.
- Freezer-Friendly: Bake it now, enjoy it later. Shoofly Pie freezes like a dream.
- A Classic Recipe: It’s a sweet slice of Amish country, perfect for any Pennsylvania Dutch heritage celebration.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- All-purpose flour: Even if you’re not making the crust from scratch, you’ll need some flour to fluff up the pie filling. This pie started as a crustless dessert, so the flour was also used to give it some shape when sliced.
- Brown sugar: I love the combination of molasses and sugar so much more than plain sugar! It’s so much richer and has that perfect dessert sticky sweet flavor.
- Shortening is a vintage dessert staple. It was a cheaper way to add fat to desserts than butter. It’s great for pie crusts and shoofly pie filling!
- Table syrup: Most Shoofly Pie recipes call for molasses, but I use a combination of brown sugar and table syrup instead. It adds a little maple flavor and so much moistness.
- Baking soda: For the perfect texture, mix the baking soda into hot water until it dissolves completely. No one wants a clump of baking soda in their bite!
- Egg: You just need one large egg for this whole pie! Let it come up to room temperature while you prep the other ingredients.
- Frozen pie shell: I love my shortcuts, and frozen pie crusts are my favorite. You’re welcome to make your own crust if you’d rather, but most frozen pie shells are close to perfect.
How to Make Shoofly Pie
Follow along to learn how to make shoofly pie!
- Step One: Preheat oven to 350°F.
- Step Two: Mix flour, brown sugar, and shortening to make crumbs. Set aside ½ cup.
- Step Three: In another bowl, stir together egg and table syrup. Dissolve baking soda in hot water and then add to syrup mixture and stir. Add the remaining crumbs to the mixture and stir. Pour into pie shell.
- Step Four: Sprinkle the reserved crumbs on top. Bake for 40 minutes. Let cool before serving.
What to Serve with It
Shoofly Pie shines when paired with a cozy cup of coffee, but it also plays well with a few other treats:
- Vanilla Ice Cream: Melts perfectly over a warm slice.
- Whipped Cream: A light, fluffy topping if you want extra sweetness.
- Other Pies: Shoofly Pie sits beautifully alongside apple slab pie, chocolate pecan pie, or sweet potato pie at any dessert table.
Variations and Substitutions
- Molasses Lovers: Use sweet molasses instead of table syrup and brown sugar. If you do, the molasses filling will have a dark color and a richer flavor.
- Homemade Crust: Swap in a homemade crust if you prefer.
- Gluten-Free: Use a gluten-free pie crust and all-purpose gluten-free flour for the topping.
- Butter Instead of Shortening: Substitute shortening with butter for a buttery crumb topping.
Storage Instructions
Cover any leftover pie and store it in the fridge. It’s best within three days, but it’s so tasty it probably won’t last that long!
Recipe Tips & Tricks
- Let It Cool Completely: For the best slice, let the pie cool on a wire rack before serving.
- Crumbly Topping: Use a pastry cutter or your fingers to make the crumbs for a nice texture.
- No Pre-Baking Needed: Skip pre-baking the crust; this pie bakes perfectly without it.
- Hot Water Only: Mix the baking soda in hot (but not boiling) water for the best results.
What’s Up with the Name?
This Pennsylvania Dutch dessert sounds a bit buggy, but don’t worry — it’s a super sweet, chewy, delicious pie with no flies, I swear!
The wacky name comes from the pools of sticky, sweet molasses that formed on top of the pie as it cooled. Flies love a puddle of sweetness, and the name was born.
Shoofly Pie has a rich history is a classic in Southeastern Pennsylvania’s Amish and Mennonite communities. You might hear it called a “desperation pie” since it uses simple pantry staples, making it easy to whip up when fresh ingredients are hard to come by.
Some versions of Shoofly Pie turn out a bit like cake, but those are usually called molasses cakes. This recipe keeps it true to form with a gooey, sweet filling topped with that delicious crumb mixture.
Wet Bottom vs. Dry Bottom
Shoofly Pie can be made in two ways:
- Dry Bottom: Bake until the center is fully set for a more cake-like texture. This method is perfect if you want a pie that slices cleanly and holds its shape.
- Wet Bottom: A gooey layer of molasses sits under a soft, cakey filling. This version is my favorite.
Is It Like Chess Pie?
Not exactly! Shoofly Pie and Chess Pie are both made with simple ingredients, but Chess Pie uses cornmeal and has a buttery, vanilla flavor.
Vintage Dessert Recipes
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Shoofly Pie
Ingredients
- 1 cup all-purpose flour
- ¾ cup brown sugar
- 1 tbsp shortening
- 1 cup table syrup
- 1 tsp baking soda
- 1 cup hot water
- 1 large egg beaten
- 1 9-inch frozen pie shell
Instructions
- Preheat oven to 350°F.
- Stir together flour, brown sugar and shortening to make crumbs. Set aside ½ cup.
- In another bowl, stir together egg and table syrup. Dissolve baking soda in hot water and then add to syrup mixture and stir. Add remaining crumbs to mixture and stir. Pour into pie shell.
- Sprinkle reserved crumbs on top. Bake for 40 minutes. Let cool before serving.
Video
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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This may be a good pie, but you cannot call it a “Pennsylvania Dutch Recipe” as you have changed some ingredients from the classic recipe. Also, authentic Pennsylvania Dutch Shoo-Fly pie, originated in Amish country of Lancaster County, Pennsylvania, always has a wet bottom.
Bingo. Im from Hellertown Penna a Penna Dutch town
My grandmother had a farm there before the town grew around her she would always make 4 shofly pies at once and down to stone celar they went to cool. Wet bottom with molasses
Can maple syrup be substituted for table/pancake syrup?
That should be fine!
I make sugar pies often but would like to try a shoo fly pie made with molasses , what are the actual proportions
Thought table syrup was corn syrup. That is what people had on their table a long time ago.
what is table syrup???
It’s pancake syrup.
Thank you for sharing your recipe at Snickerdoodle. I am featuring your Shoofly Pie recipe at the party this week.
I’ve never heard of shoofly pie but I wouldn’t shoo it off my plate, lol. Looks yummy!
Hi Stacie
Just shared on my FB page/notatrophywife
Thanks for joining the Merry Monday Link Party! laura
Thanks so much for sharing your awesome post with us at Full Plate Thursday. Hope you have a great St. Patrick’s Day and come back to see us real soon!
Miz Helen
I had to laugh when I was reading about your Shoofly Pie! I also always thought that you had to shoo away the flies because of the sweetness!! This looks like a great pie, and I can’t wait to try it! Thank you so much for sharing at Celebrate It!
I first tasted shoo-fly pie on a vacation through Amish country in Pennsylvania. It was so good I was hooked.
I don’t think I’ve ever had ShooFly pie before. I’d love to know where it got it’s name from. It looks and sounds delicious, especially with a big dollop of ice cream on top
I’ve honestly never had this pie, but it sounds amazing!! 🙂
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
We here in Dutch country use black strap molasses
I made the Shoofly pie with Prickly Pear Cactus Syrup from Ariz, which was a gift, OMG this pie was amazing, dont know if was the syrup but I use to think Chess Pie was my fave, this is just awesome! Thanks Stacie for sharing this receipe.
I love old vintage recipes! I can’t wait to try Shoo Fly Pie. I have seen it so many times in my vintage cook book collection but have never made it. This looks perfect for Easter dessert!