What is Shoofly Pie and where did it originate?

Shoofly Pie is a molasses-based dessert with a crumb topping that originated in the late 1800s in Pennsylvania Dutch communities. It was developed by Amish and Mennonite bakers as a simple, hearty pie made from pantry staples like molasses, flour, and sugar. The quirky name likely came from the need to "shoo flies" away from its sweet aroma as it cooled by the windowsill. Despite its rustic origins, it’s now a treasured regional dessert across the Midwest and beyond.

Is Shoofly Pie served warm or cold?

Traditionally, Shoofly Pie is best enjoyed at room temperature . Serving it cold from the fridge is also common — especially in warmer climates — but warming it in the oven can soften the crumb topping too much. For a bakery-style experience, try letting it sit for 30 minutes after refrigeration. That way, the filling softens and the crumb layer stays firm and textured.

What’s the difference between wet-bottom and dry-bottom?

Wet-bottom pies have a sticky, pudding-like molasses base beneath the crumbs. Dry-bottom versions mix all ingredients, resulting in a dense, cake-like consistency.

Can I freeze Shoofly Pie or make it ahead of time?

Absolutely! Shoofly Pie is ideal for make-ahead baking . After it cools completely, wrap it tightly and refrigerate for up to a week, or freeze for longer storage. When thawing, allow it to rest at room temp and reheat gently in the oven to revive that just-baked feel.

What ingredients are in a shoofly pie?

A traditional shoofly pie recipe includes all-purpose flour , brown sugar , molasses , baking soda , hot water , an egg , and a pie crust . These humble, pantry-friendly ingredients make the dessert a symbol of thrift and comfort in Amish and Pennsylvania Dutch kitchens .

Why is it called Shoofly Pie?

The name “ Shoofly Pie ” came about because of the sweet molasses aroma that attracted flies as the pie cooled on open windowsills in rural farmhouses. Bakers would often have to “ shoo ” them away — and the quirky nickname stuck! This fun bit of food folklore makes the pie a charming relic of 19th-century American kitchens , where practicality met creativity. It’s a delightful reminder that every dessert tells a story, sometimes with a little humor baked in.

What is Dolly Parton's favorite pie?

While Dolly Parton has famously praised pecan and molasses-based pies , her Southern roots make Shoofly Pie a natural fit for her taste. The gooey molasses center and buttery crumb topping are reminiscent of the comforting, home-baked desserts often found in Appalachian kitchens.

What is the difference between wet and dry shoofly pie?

The main difference lies in the texture and moisture : Wet Bottom Shoofly Pie 🍯 — This version has a gooey, syrupy molasses layer at the bottom that adds moisture and richness. It’s the most traditional style, with a custard-like base under the crumb topping. Dry Bottom Shoofly Pie 🍰 — Contains less liquid, resulting in a coffee-cake-like texture throughout, ideal for pairing with a morning cup of coffee.

How long does Shoofly Pie stay fresh?

At room temperature , your pie stays fresh for about 2 days when loosely covered. For longer storage, refrigerate it in an airtight container for up to 5 days or freeze slices for up to 2 months . The molasses base acts as a natural preservative, keeping the pie moist and flavorful. For best results, let frozen slices thaw at room temperature before serving.

7 Powerful Reasons This Shoofly Pie Recipe Wins Hearts

Description

Discover the rich history and flavor of Shoofly Pie, a traditional Amish dessert made with molasses and crumb topping. Easy, authentic, and delicious.

Ingredients

Scale

For the Crumb Topping:

1 ½ cups all-purpose flour
½ cup packed light brown sugar
¼ cup cold unsalted butter, cubed

For the Filling:

¾ cup molasses (light for mild, dark for rich flavor)
½ teaspoon baking soda
¾ cup hot water
1 large egg, beaten

Pie Crust:

1 (9-inch) unbaked pie shell

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Instructions

Preheat and Prep

Preheat oven to 400°F
Place unbaked pie shell in 9-inch pie pan

Make the Crumb Mixture

Mix flour and brown sugar
Cut in butter until mixture resembles coarse crumbs
Set aside ½ cup for topping

Prepare the Filling

Dissolve baking soda in hot water
Whisk in molasses and beaten egg
Pour into prepared pie crust

Add the Crumbs

Sprinkle reserved crumb mixture on top of the liquid

Bake and Cool

Bake at 400°F for 10 minutes
Reduce to 350°F and bake for 35–40 minutes more
Cool completely before slicing

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baked
Cuisine: Pennsylvania Dutch / Amish