Shoofly Pie

5 from 1 vote

This Amish shoofly pie recipe is so simple to make! It's a traditional molasses pie from Amish country and topped with a cinnamon crumb topping. This unique dessert with a rich molasses flavor is perfect to serve with a strong cup of coffee!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 481kcal

Author: Heather Perine

Ingredients

1 single pie crust homemade or store-bought

For the topping:

1 ½ cups (180 g) all-purpose flour *spooned and leveled
1 cup (213 g) packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup (1 stick, 113 g) unsalted butter softened

For the filling:

¾ cup (180 ml) molasses
¾ cup (180 ml) hot water
½ teaspoon baking soda

Instructions

Position a rack in the lower third of your oven. Preheat the oven to 425°F (218°C) . Line a baking sheet with parchment paper.
Prepare pie crust, roll and place into a 9-inch pie plate. Freeze for 30 minutes (this helps with keeping crust from puffing up while baking).
Cover the crust with parchment paper or foil and fill with pie weights. Bake in oven for 15 minutes. Remove from oven and remove parchment and weights. Do NOT prick bottom. Bake for an additional 5 minutes. Remove from oven and cool while you make topping and filling.
Increase oven heat to 450oF (230°C).
Combine flour, brown sugar, cinnamon, and nutmeg in a medium bowl.
With a pastry cutter or your fingertips, cut in butter until mixture resembles coarse crumbs. Set aside.
Combine molasses, hot water, and baking soda together in a medium bowl. Pour mixture into pie shell.
Sprinkle the brown sugar mixture on top of pie filling.
Place pie on the cookie sheet and bake in lower third of your oven in the preheated oven for 15 minutes. Lower temperature to 350℉ (175℃); bake for an additional 20-25 minutes until the pie filling is set and firm. If the crust edges are browning too much, cover with a pie shield to keep from burning.

Notes

Molasses: I used Grandma's brand of molasses. But you can use a light molasses or dark molasses. I don't recommend blackstrap molasses which is very strong and have a very bitter flavor.
Make ahead/Storage: Yes you can make this pie up to 2 days ahead of time. Cover and store at room temperature or in the fridge. You can serve cold or at room temperature. You can store leftovers for up to 3 days. Wrap the cooled pie in plastic wrap or tinfoil. You can also store in the fridge for longer - up to 5 days.
Freezing : Yes you can freeze any pie leftovers for up to 3 months. Wrap well or store in a freezer bag in an airtight container. Thaw at room temperature overnight in the fridge before serving.

Nutrition