At first glance, the name might raise eyebrows—why “shoofly”? Legend has it that the sweet aroma of molasses cooling on windowsills attracted flies, leading homemakers to constantly “shoo” them away.
What is Shoofly Pie
Shoofly pie is a uniquely American dessert that hails from the Pennsylvania Dutch community, and it’s unlike any other pie you’ve likely tasted. This molasses-based pie is known for its rich, dark filling, crumbly topping, and cultural roots tied to early German settlers in the United States. At first glance, the name might raise eyebrows—why “shoofly”? Legend has it that the sweet aroma of molasses cooling on windowsills attracted flies, leading homemakers to constantly “shoo” them away.
But beyond the quirky name, shoofly pie is a window into rural American baking traditions. It was originally made as a “desperation pie”—one created with inexpensive pantry staples like flour, brown sugar, and molasses, especially in winter months when fresh ingredients were scarce. The pie is often categorized into two main styles: wet-bottom and dry-bottom. The wet-bottom version has a gooey molasses layer at the bottom and a cake-like texture above, while the dry-bottom version is more uniformly cake-like throughout.
Shoofly pie isn’t just nostalgic—it’s delicious. The flavor is deep and molasses-forward, often spiced lightly with cinnamon or nutmeg, making it perfect for fall and winter desserts. Served with whipped cream or a scoop of vanilla ice cream, it becomes a comforting, old-fashioned treat that’s rich in both flavor and history. For anyone exploring regional American desserts, understanding what shoofly pie is—and where it comes from—is essential.
Shoofly Pie Recipe
If you’re looking to make a classic American dessert that’s simple yet bursting with old-world flavor, a shoofly pie recipe is a great place to start. This pie is made with basic ingredients found in most kitchens, yet it delivers a bold and complex taste that satisfies deeply. Traditionally associated with the Pennsylvania Dutch, this dessert is beloved for its molasses-rich filling and crumbly, cake-like topping.
Here’s a basic outline for a traditional wet-bottom shoofly pie:
Ingredients:
- 1 unbaked 9-inch pie crust
- 1 cup all-purpose flour
- 2/3 cup brown sugar
- 2 tablespoons butter (cold and cubed)
- 1/2 teaspoon baking soda
- 1 cup boiling water
- 3/4 cup unsulfured molasses
- 1 egg (optional, for a slightly cakier texture)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the flour and brown sugar. Cut the butter into coarse crumbs.
- In a separate bowl, dissolve baking soda in boiling water. Stir in molasses (and egg if using).
- Pour the wet molasses mixture into the pie crust.
- Sprinkle the crumb mixture evenly over the top.
- Bake for 35–40 minutes, or until the center is set and the topping is golden brown.
The result? A deliciously spiced, deeply sweet pie with a unique layered texture. Shoofly pie is best served slightly warm or at room temperature and pairs beautifully with black coffee or tea. This recipe is a great introduction to American heritage baking and is sure to become a household favorite.
Wet Bottom Shoofly Pie
Wet bottom shoofly pie is the most iconic and beloved variation of this traditional Pennsylvania Dutch dessert. While both wet and dry bottom versions use similar ingredients—molasses, brown sugar, flour, and butter—the wet bottom pie stands out for its distinctive layered texture. It features a gooey, molasses-rich layer at the bottom, a tender cake-like middle, and a crumbly streusel topping that delivers contrasting textures in every bite.
What causes the “wet bottom”? The secret lies in how the pie is assembled. When the liquid molasses mixture is poured into the crust first and the dry crumb topping is sprinkled on afterward, the layers bake at different rates. The sugary top forms a light cake or crumble, while the dense molasses sinks and settles into a moist layer at the base. This gives the pie its signature layered look and indulgent, syrupy texture.
This version of shoofly pie is a favorite during the holidays and at Amish bake sales, often served as a breakfast pastry or simple dessert. The flavor profile is robust, featuring earthy molasses, slightly caramelized edges, and a hint of spice (sometimes enhanced with cinnamon or nutmeg). It’s a rich, sweet treat best enjoyed with a hot cup of coffee or a dollop of whipped cream.
For anyone exploring traditional American desserts or nostalgic baking, wet-bottom shoofly pie offers a one-of-a-kind experience—comforting, rustic, and irresistibly sticky in the best way.
Authentic Pennsylvania Dutch Shoofly Pie
To understand the heart of shoofly pie, you need to go straight to its roots: the authentic Pennsylvania Dutch version. Unlike trendy reinterpretations, this traditional recipe has been passed down through generations, rooted in a culture known for simplicity, resourcefulness, and hearty fare. Authentic shoofly pie reflects these values—it’s made with basic pantry ingredients, yet yields a dessert that’s deeply satisfying.
What makes it “authentic”? First, the use of dark or unsulfured molasses is a must. This provides the strong, bittersweet flavor that defines true shoofly pie. Many modern recipes call for light molasses or substitute corn syrup, but the original versions stay true to the bold flavor of blackstrap or robust molasses.
Second, the crust is usually a simple lard or butter-based pie dough—unfussy but sturdy enough to support the moist filling. The filling itself relies on a precise balance between the wet ingredients (molasses, hot water, and baking soda) and the dry crumb topping (flour, brown sugar, and cold butter).
Authentic versions often lean toward the wet-bottom variety, which is preferred by the Amish and Mennonite communities. The moist layer at the bottom gives the pie its identity, contrasting beautifully with the crumb topping. Some families also include a pinch of cinnamon or ginger for subtle warmth.
This pie isn’t just dessert—it’s history. Baking and sharing authentic Pennsylvania Dutch shoofly pie connects you to a centuries-old tradition of community, frugality, and comfort food. It’s a rustic slice of Americana with a flavor as rich as its cultural heritage.
#1 Best Penn Dutch Shoofly Pie
Ingredients
Topping
- 1½ cups flour
- ½ cup Brown Sugar
- 1 tsp cinnamon
- ⅛ tsp salt eliminate if using salted butter
- ¼ lb. butter
Filling
- ¾ cup molasses use baking molasses
- ¾ cup boiling water
- ½ tsp baking soda
- 1 ea pie crust 10" inch
Instructions
Top
- Cut butter into 1 tbsp sized pieces
- Mix sugar with flour, salt, cinnamon
- In a mixing bowl, use a pastry cutter or fork to cut butter into the dry ingredients. You want to form a grainy mixture, the result
Filling
- Boil water
- In a bowl, combine boiling water, baking soda, and molasses, mix the ingredients thoroughly
- Pour the filling into a 10" pie crust
- Evenly put the topping onto the filling
- Set the oven to 425 degrees, bake for 15 minutes
- Reduce the heat to 350, bake for another 20 minutes until firm
- Let the pie cool, slice, and serve
