This shoofly pie recipe is the classic wet bottom version you’ll find all over Pennsylvania Dutch country, built on a rich molasses filling and a thick layer of buttery crumbs.
It looks fussy the first time you read through it, but it comes together with pantry staples and one bowl for the crumbs, one bowl for the filling.
If you’ve never tried shoofly pie before, think of it as somewhere between a molasses cake and a custard pie, with a gooey bottom layer that turns almost fudgy once it cools.
My Amish Apple Cake comes from the same tradition of humble, pantry-based Pennsylvania Dutch baking, so if this one wins you over, that’s a great next stop.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour (plus cooling) |
| Servings | 8 slices |
| Difficulty Level | Easy |
Why You’ll Love This Shoofly Pie Recipe
This pie has that old-fashioned, slightly nostalgic quality that makes people ask for the recipe before they’ve even finished their slice.
It’s also refreshingly low effort for how impressive it looks on a dessert table.
- Made entirely from pantry staples, no specialty ingredients required
- Rich, deep molasses flavor without being cloyingly sweet
- The crumb topping adds a satisfying textural contrast to the soft filling
- Comes together in one bowl for the filling and one for the crumbs
- A slice keeps well for days, so it’s great for make ahead baking
You might also enjoy: Molasses Cookies if you love that same warm, spiced molasses flavor in a smaller, grab and go form.
Ingredients
Shoofly pie has three components: the crust, the crumb topping, and the molasses filling.
Nothing here is hard to find, and most of it is probably already in your kitchen.
- 1 unbaked 9 inch pie crust (store bought or homemade)
- 1 1/2 cups all purpose flour
- 3/4 cup packed light brown sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon fine salt, divided
- 1 cup unsulphured baking molasses
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 large egg, room temperature and lightly beaten
For anyone stocking their pantry for this one, Buttermilk Cornbread is another old-fashioned Southern staple that leans on similarly simple ingredients.
Kitchen Equipment Needed
You don’t need anything unusual for this recipe, though a few good tools make the crumb topping and crust go much more smoothly.
- 9 inch ceramic pie dish
- Two mixing bowls, one large and one medium
- Pastry cutter
- Whisk
- Measuring cups and spoons
- Aluminum foil, for shielding the crust edges
- Wire cooling rack
If you bake a lot of custard style pies, my Flaky Pie Crust is worth bookmarking, since a sturdy crust matters more here than in a typical fruit pie.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this pie.
None of them are required, but each one solves a small annoyance that comes up while baking a wet bottom pie.
1. Grandma’s Original Unsulphured Molasses
The flavor of this pie lives and dies by the molasses, and a good unsulphured brand gives you that deep, slightly bitter caramel note without any harsh, chemical aftertaste.
It’s the single ingredient I never substitute or skimp on.
2. Deep Dish Ceramic Pie Plate
A deep dish plate gives the filling room to puff up in the oven without spilling over onto your oven floor.
It also holds heat evenly, which helps the bottom layer set into that classic gooey texture instead of turning soupy.
3. Stainless Steel Pastry Blender
Cutting cold butter into the crumb topping by hand can turn it greasy fast.
A sturdy pastry blender keeps the butter cold and gets you those pea sized crumbs in under a minute, which makes a noticeably better topping.
4. Silicone Pie Crust Shield
Since this pie bakes for close to 40 minutes, the crust edges are prone to over browning before the filling is fully set.
A reusable silicone shield saves you the hassle of folding foil strips every time.
Step-by-Step Instructions: How to Make Shoofly Pie
1. Prepare the pie crust
- Roll out your pie dough and fit it into a 9 inch deep dish pie plate, crimping the edges however you like.
- Prick the bottom lightly with a fork in a few spots so steam can escape while it bakes.
- Place the crust in the refrigerator or freezer while you prepare the crumb topping and filling, so it stays cold and holds its shape in the oven.
- Preheat your oven to 400 degrees Fahrenheit.
2. Make the crumb topping
- In a medium bowl, whisk together the flour, brown sugar, and half of the salt (about 1/8 teaspoon) until evenly combined.
- Add the cold, cubed butter to the flour mixture.
- Use a pastry cutter, two forks, or your fingertips to work the butter into the dry ingredients until the mixture looks like coarse, pea sized crumbs.
- Set the crumb mixture aside at room temperature while you make the filling.
3. Mix the molasses filling
- In a large bowl, whisk together the molasses, the beaten egg, and the remaining 1/8 teaspoon of salt until smooth.
- In a separate small bowl or liquid measuring cup, stir the baking soda into the boiling water. It will foam up right away, which is normal.
- Pour the baking soda and water mixture into the molasses mixture while whisking constantly, so the filling stays smooth instead of curdling.
- Whisk until the filling is fully combined and no streaks remain.
4. Assemble the pie
- Remove the chilled pie crust from the refrigerator.
- Pour about two thirds of the molasses filling into the crust, reserving the rest.
- Sprinkle roughly one third of the crumb mixture evenly over the filling in the crust.
- Pour the remaining molasses filling over the crumbs.
- Top the pie with the rest of the crumb mixture, spreading it evenly so the whole surface is covered.
5. Bake the pie
- Place the assembled pie on the middle rack of the oven and bake at 400 degrees Fahrenheit for 10 minutes.
- Reduce the oven temperature to 350 degrees Fahrenheit without opening the door, and continue baking for another 30 to 35 minutes.
- If the crust edges start browning too quickly, loosely cover them with foil or a pie crust shield partway through baking.
- The pie is done when the top is set and slightly domed, with only a gentle jiggle in the very center.
6. Cool and serve
- Transfer the pie to a wire cooling rack and let it cool at room temperature for at least 2 hours before slicing.
- The bottom layer will continue to set as it cools, so resist the urge to cut into it too early.
- Slice and serve at room temperature, or slightly warmed.
My Pie Dough recipe is a good one to have on hand if you want to make your crust completely from scratch for this one.
Tips for The Best Shoofly Pie
A few small details make the difference between an average shoofly pie and one that has that perfect gooey wet bottom people rave about.
- Use full flavored, unsulphured molasses rather than blackstrap for a more balanced sweetness
- Keep the butter cold when making the crumb topping so the crumbs stay distinct rather than pasty
- Don’t skip whisking while adding the baking soda water, since it prevents the filling from separating
- Let the pie cool fully before slicing, since the bottom layer needs time to set properly
- Use a deep dish pie plate, since the filling puffs up significantly in the oven
For more crust guidance, my Graham Cracker Crust post covers a different style, but the same principle about keeping fat cold applies across the board.
Serving Suggestions
Shoofly pie is traditionally served for breakfast in Pennsylvania Dutch households, often with a splash of milk poured right over the slice in a bowl.
It also works beautifully as a dessert after a hearty dinner.
- A scoop of vanilla ice cream melting over a warm slice
- A cup of black coffee to balance the sweetness
- A dollop of freshly whipped cream
- A splash of cold milk poured over the top, the traditional way
- Alongside a slice of Southern Pecan Pie if you’re building a dessert spread
Variations of Shoofly Pie
Once you have the base recipe down, there’s plenty of room to make this pie your own.
- Dry bottom shoofly pie: mix all of the crumb topping into the filling before baking for a more cake-like, uniform texture
- Spiced shoofly pie: add 1/2 teaspoon each of cinnamon and ginger to the crumb topping
- Mini shoofly pies: divide the filling and crumbs among a muffin tin lined with small pastry rounds for individual servings
- Bourbon shoofly pie: whisk 1 tablespoon of bourbon into the molasses filling for a deeper, boozy note
- Chocolate shoofly pie: swap 2 tablespoons of the flour in the crumb topping for cocoa powder
If you like custard style pies with deep, rich flavor, Chocolate Chess Pie is another Southern classic worth trying.
Storage and Reheating
Shoofly pie stores well, which makes it a good candidate for baking a day or two ahead of when you plan to serve it.
- Store the pie loosely covered at room temperature for up to 2 days
- Refrigerate covered for up to 5 days for longer storage
- Freeze whole or sliced, wrapped tightly, for up to 2 months
- Thaw overnight in the refrigerator before serving
- Warm individual slices in the microwave for 15 to 20 seconds if you prefer it slightly warm
You might also enjoy: Vodka Pie Crust if you’re looking for a crust that holds up especially well through freezing and thawing.
Nutritional Facts
These values are estimated per slice, based on a pie cut into 8 servings, and will vary depending on the exact ingredients and crust you use.
- Calories: approximately 340 per slice
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 220mg
- Total Carbohydrates: 52g
- Dietary Fiber: 1g
- Sugars: 34g
- Protein: 4g
For a lighter option to pair alongside it, my Southern Sweet Potato Pie uses a bit less refined sugar per slice.
Health Benefits of Key Ingredients
While shoofly pie is very much a treat, a couple of its ingredients bring some genuine nutritional upside along with the flavor.
- Molasses is a natural source of iron, calcium, potassium, and magnesium, more so than most refined sweeteners
- Eggs provide protein along with choline, which supports normal brain and liver function
- Butter contains fat soluble vitamins A, D, E, and K in small amounts
- Whole grain flour, if you choose to substitute part of the flour, adds extra fiber to the crumb topping
Another favorite: Gingerbread Loaf, which shares that same iron rich molasses base in a completely different format.
FAQs About Shoofly Pie
1. What is the difference between wet bottom and dry bottom shoofly pie?
Wet bottom shoofly pie has a distinct gooey, custard-like layer at the very bottom, with a cakier layer above it.
Dry bottom shoofly pie has the crumb topping mixed into the filling before baking, which produces a more uniform, cake-like texture throughout the whole slice.
2. Why is it called shoofly pie?
The name comes from the sticky, sweet molasses filling, which historically attracted flies while the pie cooled on a windowsill.
Bakers had to shoo the flies away, and the nickname eventually became the pie’s official name.
3. Can I use light molasses instead of dark or robust molasses?
Yes, light molasses will work and will produce a milder, sweeter pie with less of that deep, slightly bitter molasses edge.
Avoid blackstrap molasses on its own, since it can make the filling taste overly bitter.
4. Why did my filling separate or look curdled before baking?
This usually happens when the hot baking soda water is added too quickly or without enough whisking.
Pour it in slowly while whisking constantly, and the filling should come back together into a smooth mixture.
5. Can I make shoofly pie ahead of time?
Yes, this pie actually improves after resting for several hours, since the bottom layer needs time to fully set.
Bake it a day ahead, store it covered at room temperature or in the refrigerator, and let it come back toward room temperature before serving.
Shoofly Pie (Wet Bottom)
Ingredients
- 1 unbaked 9 inch pie crust store bought or homemade
- 1 1/2 cups all purpose flour about 180g
- 3/4 cup packed light brown sugar about 150g
- 1/2 cup unsalted butter 113g, cold and cubed
- 1/8 teaspoon fine salt half of the total salt called for
- 1 cup unsulphured baking molasses not blackstrap; about 240ml
- 1 cup boiling water about 240ml
- 1 teaspoon baking soda
- 1 large egg room temperature and lightly beaten
- 1/8 teaspoon fine salt remaining half
Equipment
- 9 inch ceramic pie dish deep dish recommended
- Mixing bowls one large, one medium
- Pastry cutter or two forks
- Whisk
- Measuring cups and spoons
- Aluminum foil for shielding crust edges (or silicone pie crust shield)
- Wire cooling rack
- Deep Dish Ceramic Pie Plate optional, but recommended to prevent spilling
- Stainless Steel Pastry Blender optional, but helps keep butter cold
- Silicone Pie Crust Shield optional, reusable alternative to foil
Method
- Roll out pie dough and fit into a 9 inch deep dish pie plate, crimping edges. Prick bottom lightly with a fork. Chill crust while preparing filling and topping. Preheat oven to 400 degrees F.
- In a medium bowl, whisk together flour, brown sugar, and half the salt. Cut in cold cubed butter with a pastry cutter until mixture resembles coarse, pea sized crumbs. Set aside.
- In a large bowl, whisk together molasses, beaten egg, and remaining salt until smooth. Stir baking soda into boiling water until foamy, then pour into molasses mixture while whisking constantly until fully combined and smooth.
- Pour about two thirds of the filling into the chilled crust. Sprinkle roughly one third of the crumb mixture evenly over the filling. Pour remaining filling over crumbs, then top with remaining crumb mixture.
- Bake at 400 degrees F on middle rack for 10 minutes. Reduce oven to 350 degrees F without opening door and bake 30-35 more minutes. Cover crust edges with foil if browning too quickly. Pie is done when top is set and slightly domed with a gentle jiggle in center.
- Transfer to a wire cooling rack and cool at room temperature for at least 2 hours before slicing to allow bottom layer to set. Serve at room temperature or slightly warmed.
Nutrition
Notes
- Use full flavored, unsulphured molasses rather than blackstrap for a more balanced sweetness. Blackstrap will make the filling overly bitter.
- Keep the butter cold when making the crumb topping so the crumbs stay distinct rather than pasty. Chill the butter cubes for 10-15 minutes before starting.
- Don’t skip whisking while adding the baking soda water, as it prevents the filling from separating and curdling.
- Let the pie cool fully before slicing – the bottom layer needs time to set properly. Cutting too early will result in a runny filling.
- Use a deep dish pie plate, since the filling puffs up significantly in the oven and needs room to avoid spilling.
- Store the pie loosely covered at room temperature for up to 2 days or refrigerate covered for up to 5 days.
- Freeze whole or sliced, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator before serving.
- Warm individual slices in the microwave for 15-20 seconds if you prefer it slightly warm.
- For a spiced variation, add 1/2 teaspoon each of cinnamon and ginger to the crumb topping.
- For a boozy twist, whisk 1 tablespoon of bourbon into the molasses filling.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Shoofly pie is one of those old-fashioned recipes that earns its reputation the moment you taste it.
The gooey molasses bottom against that buttery crumb topping is a combination that’s hard to stop eating after just one slice.
Give this shoofly pie a try this week, and let me know in the comments how yours turned out.
If you make it, I’d love to see it, so feel free to share a photo here.
Recommended:
