Shoofly Pie (Best Recipe) – Insanely Good

Shoofly Pie Recipe
Shoofly Pie RecipeShoofly Pie Recipe

This one shabby cake is crumbly and buttery on top, sweet and gooey in the middle, and crunchy and flaky on the bottom.

The name may not be appealing, but it will definitely blow your mind!

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If you’re not from Pennsylvania, the thought of a shoofly pie will probably put you off.

But for the locals, this pie is simply legendary.

Chewy Shoofly Pie Slice on a white plateChewy Shoofly Pie Slice on a white plate

The sweet, gooey, and ooey-gooey molasses filling alone will make your mouth water.

With the flaky crust on the bottom and the buttery crumble on top, it’s to die for.

You don’t have to go to Lancaster County to get a piece of this pie, though. Just make it at home!

Do you want to learn how? Read on to see my easy but incredibly tasty shabby cake recipe!

What is Shoofly Pie?

Shoofly pie is a traditional Pennsylvania Dutch dessert made primarily with molasses and brown sugar.

This combination makes the pie intensely sweet, sticky, and ooey-gooey, almost like caramel.

It is perfect for all the sweet tooth in your life.

Some say that shoofly pie was a cheaper version of the syrup pie.

Treacle is a similar tasting British dessert with refined sugar cane syrup.

Because it is cheaper and available in the US, Americans often use molasses instead of syrup in recipes.

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Crumbly on top of Shoofly Pie Slice Crumbly on top of Shoofly Pie Slice

Why is it called Shoofly Pie?

There are three theories, and it’s up to you which one to believe.

The first theory is that the pie was named after “Shoofly the Boxing Mule.”

He was a famous traveling circus animal in southeastern Pennsylvania in the late 1800s.

Shoofly had become so popular that people started naming products in honor of the mule, and this cake was one of them.

The next theory is that the saccharin and gooey nature of the cake makes it so attractive to flies.

So you have to chase them away.

The third suggests that the shoofly pie was actually invented to lure flies away from other dishes.

The sticky, gooey filling serves as a fly trap magnet.

Shoofly Pie IngredientsShoofly Pie Ingredients

What’s in Shoofly Pie?

The main attraction of a shoofly pie is the ooey-gooey filling, which is achieved by combining molasses and brown sugar.

A little flour, baking powder and an egg are also added to help the filling.

Other recipes also suggest flavoring the filling with spices such as cinnamon and nutmeg.

That is certainly possible if you want to give your cake autumn flavors.

Pro tip on molasses: You have 3 options: light, dark, and blackstrap molasses. Choose according to your taste.

  • Use for a more intense sweetness light molasses.
  • Dark molasses has a richer flavor but is less sweet.
  • Blackstrap molasses, the darkest of the three, has a very bitter taste. While some die-hard molasses fans like to use blackstrap, I don’t recommend it!

If you have both light and dark molasses on hand, I highly recommend using a mix of both for a perfect balance of flavors.

Wet soil or dry soil Shoofly Pie

These are the two variations of shoofly pie.

As you can probably guess from their names, these variations have to do with the crust.

Dry soil Shoofly Pie

This type of shoofly pie has a gingerbread-like bottom (or crust) with a soft, cake-like consistency.

It is believed to be the older version of the pie.

The dry bottom shoofly pie is best paired with coffee. Dip the cake in your coffee for the best result!

Wet soil Shoofly Pie

The wet-bottomed shoofly pie you’ll often see in Lancaster County is crustless.

Instead, it has just 2 layers: the molasses filling on the bottom and the buttery crumble on top.

This recipe is a combination of both dry bottom and wet bottom shoofly pies.

It has a flaky pie crust on the bottom, a chewy molasses filling in the middle, and a buttery crumble on top.

Shoofly Pie on a round oven dishShoofly Pie on a round oven dish

How do you make Shoofly Pie?

Since this cake consists of 3 different components, it is relatively easy to make! Here’s how:

1. Roll the pie dough.

You don’t have to make this from scratch. Just get ready-made pie dough from the supermarket. Nobody needs to know!

Roll the dough into a flat round large enough to fit into a 9 inch deep pie pan.

Place the dough in the bottom and sides, and pinch and trim the edges.

Refrigerate the crust for 30 minutes.

2. Make the filling.

Mix the brown sugar, molasses, egg, flour and baking powder in a large bowl.

Pour in and gradually stir in the boiling water until well blended. Let it cool completely.

3. Blind bake the pie crust.

This baking method ensures that the pie crust remains nice and flaky even when the filling is wet.

Without this step, your shoofly pie will be soggy on the bottom.

To bake blind, line the crust with foil and fill with pie weights. Uncooked rice or dried beans will also work.

Bake the pie at 425 degrees Fahrenheit for 15 minutes. Remove the weights and foil and brush the cake with egg wash (beaten egg yolk).

Brushing with egg yolks will make the pie crust all the way shiny and golden brown.

Return the crust to the oven and bake for a further 5 minutes.

Let the crust cool completely.

4. Prepare the topping.

Whisk together the flour, brown sugar, baking powder and salt until well blended.

Using a pastry cutter or fork, cut into the cubes of butter until the mixture resembles cornmeal.

5. Assemble and bake the cake.

Pour the filling into the pie crust. Sprinkle the topping evenly over it.

Cover the pie with foil and bake at 350 degrees Fahrenheit for 45 to 50 minutes.

You’ll know it’s done when the filling has set and turned golden brown.

Let the cake cool completely before slicing it. This takes about 2 hours.

6. Cut the cake, serve and enjoy!

Shoofly Pie sliced ​​served with fork on a white ceramic plateShoofly Pie sliced ​​served with fork on a white ceramic plate

Tips and tricks

  • Most store-bought pie dough is not large enough to fit in a deep bowl. Get two for good measure.
  • Opt for dark brown sugar instead of light. It gives your pie filling a deeper, more caramel-like flavor.
  • Do not bake the cake for too long! An overbaked pie won’t be as sticky in the middle.
  • Check doneness after 37 minutes. You’ll know it’s done when the filling has set and is golden brown.

How to store Shoofly Pie

To preserve the flavor and texture of the cake, cover it with plastic wrap.

You can keep it at room temperature for 1 to 2 days or in the fridge for up to 5 days.

If you want to extend the shelf life of the cake, freeze it!

Double wrap the cake with plastic wrap and aluminum foil.

Label the foil accordingly and freeze it. The cake keeps well in the freezer for up to 3 months.

Let it thaw to room temperature before serving.

More Dessert Cake Recipes You’ll Love

Kentucky Derby Pie (Authentic Recipe)

Burger King Hershey’s Sundae Pie

McCormick Pumpkin Pie

Strawberry Cake With Frozen Strawberries

Old Fashioned Buttermilk Pie

Shoofly PieShoofly Pie

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