Homemade Amish Shoofly Pie – Old-Fashioned Recipe

Looking for a cozy, old-fashioned dessert that’s full of rich, sweet flavor? This Shoofly Pie recipe brings you all the comfort of a traditional Pennsylvania Dutch treat, made with a gooey molasses filling and topped with a buttery crumb topping. Whether you’re baking for the holidays or just craving a slice of nostalgia, this easy Shoofly Pie is sure to impress with its rustic charm and irresistible taste!

Why You’ll Love Shoofly Pie

• It’s a true taste of tradition. Shoofly Pie is a beloved classic in Pennsylvania Dutch baking, and this recipe brings that old-fashioned flavor straight to your kitchen. The molasses filling gives it that rich, deep sweetness that’s perfect for cozy evenings or special gatherings. It’s a great way to bring a bit of nostalgic charm to your dessert table. And it’s made with simple pantry ingredients you probably already have.

• The texture is out of this world. You get a gooey, soft filling paired with a perfectly crumbly top layer that bakes to golden brown. That contrast in texture makes every bite feel extra special. The flaky crust underneath ties it all together. It’s comfort food in dessert form!

• You don’t need to be a pro baker to make it. The steps are easy, straightforward, and totally beginner-friendly. No fancy equipment or complicated techniques required. Just mix, pour, sprinkle, and bake. If you can stir and measure, you can make this pie!

• Perfect make-ahead dessert. Shoofly Pie actually gets better as it sits, making it the ideal dessert to prepare a day or two before your event. It stores well at room temperature and slices beautifully once it’s fully cooled. That means less stress on the day you’re serving it. And more time to relax and enjoy your company.

• Great for holidays, potlucks, or any day! This pie fits in anywhere—from Thanksgiving dinner to a simple Sunday dessert. It travels well, slices easily, and looks so inviting on any dessert table. Add a little whipped cream or ice cream on top and you’ve got a showstopper. Everyone will be asking for the recipe!

Ingredients For Shoofly Pie

• Molasses – This is the star ingredient that gives Shoofly Pie its rich, dark, and slightly smoky sweetness.

• Hot water – Helps to dissolve the molasses and activate the baking soda for a smooth filling.

• Baking soda – Reacts with the molasses to lighten the filling and give it a nice texture.

• Egg – Adds structure and richness to the pie filling.

• Deep dish pie crust – A store-bought or homemade unbaked crust holds all that gooey filling and crumb topping.

• All-purpose flour – Used to create the crumb topping that contrasts beautifully with the soft filling.

• Brown sugar – Adds sweetness and a bit of moisture to the topping for that perfect crumble.

• Shortening – Gives the crumb topping a light, tender texture and helps it bake up golden.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Shoofly Pie

• Measuring cups and spoons – For accurately measuring both wet and dry ingredients.

• Mixing bowls – You’ll need a couple of bowls to mix the filling and the crumb topping separately.

• Whisk – Helps blend the molasses mixture until smooth and well combined.

• Fork or pastry cutter – Used to cut the shortening into the flour and sugar to make the crumb topping.

• 9-inch deep dish pie plate – Holds all the delicious layers of this classic pie.

• Baking sheet – Placed under the pie to catch any drips and make it easier to transfer in and out of the oven.

• Oven mitts – Always important for safe handling when removing your hot pie from the oven.

How To Make Shoofly Pie

• Start by preheating your oven to 400°F and get your pie crust ready in a deep dish pie plate.

• In a mixing bowl, stir together molasses, hot water, and baking soda until it’s fully blended. Add the beaten egg and mix again until smooth.

• Pour the molasses mixture right into your prepared pie crust.

• In another bowl, combine the flour and brown sugar. Use a fork or pastry cutter to work in the shortening until you have a crumbly mixture.

• Sprinkle the crumb topping evenly over the pie filling.

• Place the pie on a baking sheet, then pop it in the oven for 15 minutes.

• Lower the temperature to 350°F and bake for 30 more minutes, or until the center is set and the top is golden.

• Let it cool completely before slicing—it firms up as it cools and becomes easier to cut.

Serving Suggestions

• Serve Shoofly Pie at room temperature to let the filling firm up and the flavors deepen.

• Add a dollop of sugar-free whipped cream or a scoop of vanilla ice cream for a creamy, cool contrast.

• Sprinkle a little powdered sugar on top before serving for a pretty, bakery-style finish.

• Plate each slice on a vintage or rustic-style dish for that old-fashioned dessert feel.

  Want to save this recipe?

  Just enter your email and I’ll send it right to you, plus great new recipes weekly!

• Enjoy with a hot cup of Turkish coffee or lemon honey tea. Perfect for a cozy afternoon treat or holiday dessert.

Tips For Success

• Dissolve baking soda completely – Make sure to stir the baking soda into the hot water until it fully dissolves before adding the molasses and egg. This helps the filling set properly and prevents a grainy texture.

• Mix the filling well – Using hot water ensures the molasses blends smoothly. A fully mixed filling gives you that signature gooey consistency.

• Don’t skip the crumb topping – The topping is what gives Shoofly Pie its iconic look and texture. Mix the flour, brown sugar, and shortening until it forms coarse crumbs. For chunkier bits, lightly squeeze some crumbs together with your fingers before sprinkling.

• Avoid overfilling the crust – Pour the filling slowly and leave a little space at the top. This pie rises a bit as it bakes, so using a deep-dish pie crust helps prevent spills.

• Use a baking sheet underneath – Always place the pie on a baking sheet before putting it in the oven. This helps catch any overflow and makes it easier to move.

• Adjust oven temperature as directed – Start baking at 400°F to set the filling, then lower to 350°F to bake it through. The center should be just set—firm but not hard or overly jiggly.

• Let the pie cool completely – This is crucial! The pie firms up as it cools. Slicing it too early could cause the filling to run.

• Make it ahead for even better flavor – Shoofly Pie tastes even better the next day. Just loosely cover it and let it rest at room temperature overnight.

Variations And Substitutions

• Substitute half the molasses with dark corn syrup or maple syrup for a milder flavor.

• Use light or fancy molasses instead of robust or blackstrap to reduce bitterness.

• Make it dairy-free by using a dairy-free pie crust and checking that the shortening contains no milk ingredients.

• For a vegan version, use a flax egg and a vegan pie crust.

• To make it gluten-free, use a gluten-free crust and swap the flour with a 1:1 gluten-free baking blend.

• Add ½ teaspoon of cinnamon or nutmeg to the crumb topping for extra warmth and spice.

• Mix in chopped walnuts or pecans for added crunch in the topping.

• Reduce the hot water slightly for a firmer, more cake-like filling.

• Keep the full amount of water for a softer, pudding-style center.

• Use a graham cracker crust for a quick shortcut, but reduce the filling slightly to avoid overflow.

Storage and Reheating

• Room Temperature – Shoofly Pie can be stored at room temperature for up to 2 days. Cover it loosely with foil or plastic wrap to keep it from drying out.

• Refrigerator – For longer storage, place the pie in the fridge. It will stay fresh for up to 5 days.

• Freezer – You can also freeze Shoofly Pie. Wrap it tightly in plastic wrap and then in foil, and store in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.

• Reheating – To warm individual slices, microwave on low for about 15–20 seconds. If reheating the whole pie, place it in a 300°F oven for 10–15 minutes, loosely covered with foil to prevent over-browning.

• Best Served – While Shoofly Pie can be enjoyed warm, it tastes best at room temperature once the filling has had time to set.

Frequently Asked Questions

What is Shoofly Pie made of?

Shoofly Pie is made with a molasses-based filling, typically combined with hot water, baking soda, and egg to create a soft and gooey texture. The filling is poured into an unbaked pie crust and topped with a crumb mixture made from flour, brown sugar, and shortening. The combination of sticky filling and crumb topping gives the pie its signature look and taste. It’s a classic dessert from Pennsylvania Dutch cuisine.

Why is it called Shoofly Pie?

The name “Shoofly Pie” is believed to come from the sweet, sticky molasses filling that attracted flies during baking—prompting bakers to shoo them away. It’s a fun and memorable name that reflects the pie’s humble, rustic roots. The dessert dates back to the 1800s and was a common treat in Amish and Mennonite communities. Today, the name sticks, even though flies are no longer part of the baking process!

Does Shoofly Pie need to be refrigerated?

Shoofly Pie can safely sit at room temperature for up to two days. After that, it’s best to refrigerate it to maintain freshness. Cover it loosely to keep the crumb topping from getting soggy. Let it return to room temperature before serving for the best texture and flavor.

Can I make Shoofly Pie ahead of time?

Yes, and in fact, Shoofly Pie tastes even better the next day! Making it ahead allows the flavors to develop and the filling to set fully. You can prepare it one or two days in advance and store it covered at room temperature. It’s a great make-ahead dessert for holidays, potlucks, or busy days.

Can I use a store-bought pie crust?

Absolutely! A store-bought deep dish pie crust works perfectly in this recipe. Just make sure it’s unbaked when you start. If your crust is on the shallow side, you may want to reduce the filling slightly to prevent overflow.

What kind of molasses should I use?

Use light or regular molasses for the best flavor. Blackstrap molasses is much stronger and more bitter, which may overpower the pie. If you’re sensitive to strong flavors, you can even mix molasses with dark corn syrup. This gives a milder, sweeter taste that still keeps the pie authentic.

What texture should the filling have?

The filling should be soft, gooey, and set—but not runny or overly firm. It’s similar to a custard or soft cake in the center. As the pie cools, the filling will firm up more, making it easier to slice. Always allow the pie to cool completely before serving for the cleanest cuts.

Can I freeze Shoofly Pie?

Yes! Wrap it well with plastic wrap and foil, and freeze for up to 2 months. When ready to enjoy, thaw it in the fridge overnight and let it come to room temperature. You can also warm it slightly in the oven or microwave if you like. Freezing is a great way to have a homemade dessert ready to go whenever you need it.

Other Easy Pie Recipes

Air Fryer Turkey Pot Pie – This easy air fryer turkey pot pie cooks straight from frozen into a golden, flaky, and comforting meal in minutes.

Chocolate Chess Pie – Rich, fudgy, and smooth, this Southern chocolate chess pie is like a brownie baked into a buttery pie crust.

Almond Flour Pie Crust – This keto and gluten-free almond flour pie crust is crisp, nutty, and perfect for both sweet and savory fillings.

Sweet Potato Pie – Creamy, spiced, and perfectly sweet, this classic sweet potato pie is a must-have holiday dessert.

Pecan Pie – This old-fashioned pecan pie is packed with crunchy pecans and gooey filling for a rich, irresistible slice every time.

BBQ Beef Cottage Pie – Savory BBQ beef topped with creamy mashed potatoes makes this cottage pie a smoky, satisfying dinner.

Lemon Meringue Pie – With a tart lemon filling and fluffy toasted meringue, this lemon meringue pie is a stunning and delicious classic.

More Dessert Recipes

• Cinnamon Roll Cookies
• Moist One Bowl Chocolate Cake
• Homemade Dubai Chocolate Candy Bars