🇺🇸 USA · Dessert
Traditional Pennsylvania Dutch Shoofly Pie
By eatmundo · July 5, 2026
A rustic and deeply comforting Pennsylvania Dutch dessert, Shoofly Pie boasts a rich molasses-based filling with a crumbly "cakey" topping. Its unique texture and sweet, earthy flavor evoke a nostalgic charm, making it a true American regional classic.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare a 9-inch pie crust.
- 2
For the crumbs: combine 1 1/2 cups flour, 1/2 cup brown sugar, and 1/2 cup cold butter (cut into pieces). Mix until crumbly.
- 3
For the liquid: whisk together 1 cup molasses, 1 cup hot water (with 1 tsp baking soda dissolved), and 1 egg.
- 4
Pour half of the liquid mixture into the pie crust, then sprinkle half of the crumbs. Repeat layers.
- 5
Bake at 375°F (190°C) for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 30-45 minutes, or until set but still slightly soft in the center.
Frequently Asked Questions
What type of molasses should I use for authentic Shoofly Pie flavor?+
For a traditional, robust flavor, use dark unsulphured molasses. Avoid blackstrap molasses, as it can be too bitter and intense for this dessert.
How do I ensure I get the classic 'wet-bottom' style Shoofly Pie?+
To achieve a wet bottom, ensure your molasses liquid is quite thin and don't overbake the pie. The crumb topping should be lightly golden, but the filling underneath will remain moist and custardy.
How can I tell when my Shoofly Pie is perfectly baked?+
The pie is done when the crumb topping is golden brown and the edges of the molasses filling are set, but the center still has a slight wobble. Overbaking can lead to a dry pie.
What's a common mistake that can ruin the crust of a Shoofly Pie?+
A common mistake is using a weak or thin pie crust, which can become soggy from the moist molasses filling. Ensure your pie crust is robust and consider blind-baking it lightly if prone to sogginess.
Mundo Match
Dishes across the world that share Traditional Pennsylvania Dutch Shoofly Pie's core ingredients.
