Pennsylvania Dutch Shoofly Pie
A molasses-based pie with a crumb topping, dense and sweet, baked in Pennsylvania Dutch kitchens as an everyday dessert.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •9-inch pie pan
- •Mixing bowls
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 15
- carbs
- 62
- protein
- 4
- calories
- 390
Instructions
- 1
Preheat your oven to 350°F. Fit the crust into a pie pan.
- 2
Stir the baking soda into boiling water until dissolved. Whisk in the molasses.
- 3
Rub the flour, brown sugar, and cold butter with your fingers. Mix until crumbly to make the topping.
- 4
Pour the molasses mixture directly into the pie crust.
- 5
Scatter the crumb topping evenly over the molasses layer.
- 6
Bake for 40-45 minutes. Remove when the topping is set and lightly browned.
- 7
Let the pie cool for at least 1 hour before you slice it.
Chef's tips
Use blackstrap or full-flavored baking molasses for the deepest flavor. Keep the crumb topping cold so it stays on top, and avoid overbaking so the bottom stays gooey.
Storage
Cover and store at room temperature for 2 days or refrigerate for up to 5 days.
Reheating
Best served at room temperature; warm briefly in the oven if desired.
Common mistakes to avoid
- •Baking too long, which dries out the gooey bottom layer
- •Using only blackstrap molasses, which can make the pie taste overly bitter
Serving suggestions
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