Shoofly Pie

Name: Shoofly Pie
Prep time: 15 min
Total time: 1 h 40 min
Yield: 8 - 10 serving(s)
Ingredients: 1 pie crust; 3/4 c. boiling water; 3/4 c. dark molasses; 1/2 tsp. ground cinnamon; 1/4 tsp. ground ginger; 1/4 tsp. ground cloves; 1/2 tsp. baking soda; 2 c. all-purpose flour; 2/3 c. packed light brown sugar; 1/2 tsp. kosher salt; 3/4 c. (1 1/2 sticks) butter, cut into cubes

By Lena AbrahamUpdated: Mar 7, 2023

Approved by the Delish Test Kitchen

2 Ratings

Park Feierbach

Yields:

8 - 10 serving(s)

Prep Time:

15 mins

Total Time:

1 hr 40 mins

Cal/Serv:

556

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So, what exactly IS a Shoofly Pie? Well, it's a lot of things. Somewhere between cake, pie, crumble, and gingerbread, it's got a little something to please everyone. Molasses lovers, this one's for you.

Tip: when you add the crumb topping, don't be worried when most of it sinks into the molasses mixture! This layering is what creates the tender, cakey top portion and the gooey sweet bottom portion. That textural contrast is what makes this pie so damn good. 😍

Got leftovers? This pie will last tightly covered in the refrigerator for up to 5 days. Reheat at 325° until warmed through.

Made it? Let us know how it went in the comment section below!

Editor's Note: The introduction to this recipe was updated on August 27, 2021 to include more information about the dish.

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Ingredients

1
pie crust
3/4 cup
boiling water
3/4 cup
dark molasses
1/2 tsp.
ground cinnamon
1/4 tsp.
ground ginger
1/4 tsp.
ground cloves
1/2 tsp.
baking soda
2 cups
all-purpose flour
2/3 cup
packed light brown sugar
1/2 tsp.
kosher salt
3/4 cup
(1 1/2 sticks) butter, cut into cubes

Directions

1. Step 1 Preheat oven to 400°. Lightly grease a 9” pie dish with cooking spray.
2. Step 2On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork, trim edge to 1”, tuck overhang under itself, and crimp the edges. Chill in the fridge for 30 minutes or freezer for 10 minutes.
3. Step 3Line crust with parchment paper and fill with dried beans or pie weights. Blind bake until edges are lightly golden, 18 to 20 minutes, then remove parchment and weights and bake 10 to 15 minutes more, until golden and fully baked. Reduce oven temperature to 350° and let pie crust cool completely.
4. Step 4In a large, heat-safe bowl, combine boiling water, molasses, cinnamon, ginger, cloves, and baking soda. Let cool 10 minutes.
5. Step 5 Meanwhile, in a medium bowl or in the bowl of a food processor, whisk to combine flour, brown sugar, and salt. Add butter and process or cut in with a pastry cutter until mixture resembles coarse sand.
6. Step 6Fill cooled pie crust with molasses mixture. Add flour mixture to pie in an even layer and bake until completely set, 25 to 30 minutes. Let cool completely before slicing and serving.