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Shoofly Pie

Shoofly Pie


Cooking Time

Preparation Time : 20

Cook Time : 30

Total Time : 50


Serves 8

  • Single Pie Crust 1 nos

  • Large egg yolk, well beaten 1 nos

  • Unsulfured molasses 1/2 cups

  • Boiling Water 3/4 cups

  • Baking Soda 1/2 tsp

  • Butter, cubed and cold 14 cups

  • Light brown sugar, packed 1 cups

  • Kosher Salt 1/4 tsp

  • Cinnamon 1 tsp

  • Ground cloves 1/4 tsp

  • Ground Ginger 1/4 tsp

  • Grated nutmeg 1/4 tsp

  • All purpose flour 1 1/2 cups


  • 01

    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?

  • 02

    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.

  • 03

    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.

  • 04

    Layer the molasses filling and crumbs in alternating layers ending with the crumbs. I did three layers.

  • 05

    Bake pie in preheated oven for 10 minutes and then reduce the temperature to 350°F

  • 06

    Continue baking about 20 minutes or until the filling feels like jello when pressed. It should be firm but still have some give.

  • 07

    Just remember it will get harder as it cools!

  • 08

    Cool at room temperature.Serve with whipped cream or vanilla ice cream.

  • 09

    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!



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