Shoofly Pie

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Shoofly Pie


Cooking Time

Preparation Time :20 Min

Cook Time : 30 Min

Total Time : 50 Min


Serves : 8
  • 1 nos single pie crust

  • 1 nos large egg yolk, well beaten

  • 1/2 cups unsulfured molasses

  • 3/4 cups boiling water

  • 1/2 tsp baking soda

  • 14 cups butter, cubed and cold

  • 1 cups light brown sugar, packed

  • 1/4 tsp kosher salt

  • 1 tsp cinnamon

  • 1/4 tsp ground cloves

  • 1/4 tsp ground ginger

  • 1/4 tsp grated nutmeg

  • 1 1/2 cups all purpose flour


  • Preheat oven to 400°F and line a pie dish with the single crust pastry. Or you can use store bought, but isn’t there something lovely about rolling out the dough yourself? Therapeutic even? No?
  • Combine all the ingredients for the crumbs in a bowl and cut the butter into the flour mixture with a pastry blender or fork until it resembles coarse crumbs.You can also use a food processor but it hardly seems worth the cleanup effort.
  • In a small bowl dissolve the baking soda into the boiling water then mix in the molasses and then the egg, whisking to combine completely.
  • Layer the molasses filling and crumbs in alternating layers ending with the crumbs. I did three layers.
  • Bake pie in preheated oven for 10 minutes and then reduce the temperature to 350°F
  • Continue baking about 20 minutes or until the filling feels like jello when pressed. It should be firm but still have some give.
  • Just remember it will get harder as it cools!
  • Cool at room temperature.Serve with whipped cream or vanilla ice cream.
  • Notes: Store room temperature. I brought my pie to work for the guys (and Chef, obviously) and the two slivers that were left the next day were even better.The spices and molasses flavors intensified overnight!