Shoofly Pie [Happy Pi Day!]


Happy Pi Day! Have you ever heard of Shoofly Pie? Do you know what it is? I was planning a few different pies for today but then came across a shoofly pie and realized I didn’t have a clue what it was.

It’s a Pennsylvania Dutch creation. The pie is a cakey, spicy, molasses filling. It’s weird but also delicious. It began as a cake that was served with coffee in the morning. The Dutch eventually wanted to pick it up to eat it so they began pouring the batter in a pie shell.


I had pie dough already made so I just took pictures of the filling. It all comes together in a food processor. The dry ingredients are blitzed together for a few seconds.


Add in the butter and combine it until small crumbs form. Remove about 1/2 cup of the crumbs to sprinkle on top.


Roll out the pastry in a 9-inch pan and crimp the sides. Place this in the fridge for a few minutes to chill before filling.


The consistency is similar to a pumpkin pie but not as runny since there is molasses in this.


Sprinkle the crumbs on top and brush the sides with maple syrup.


Bake the pie for about 40 minutes. It puffs up and then falls beautifully to make it a crackly top.


11/2 cups all-purpose flour

1/2 granulated sugar

1/2 cup brown sugar, lightly packed

2 tsp cinnamon

1 tsp nutmeg

1 tsp baking powder

1/4 tsp salt

3 tbsp butter

1/2 cup warm strong coffee

1/2 cup molasses

1/2 tsp baking soda


  1. Preheat oven to 350 degrees. Roll out the pastry and line a 9-inch pie pan. Set it in the fridge.
  2. In a food processor, blend the flour, brown sugar, white sugar, cinnamon, nutmeg, baking powder and salt.
  3. Add in the butter and process until it resembles wet sand. Reserve 1/2 cup of this mixture for the top of the pie.
  4. In a small bowl, mix the molasses hot coffee and baking soda. It will fizz up, add this to the food processor.
  5. Pour the pie filling into the chilled pastry. Sprinkle the reserved crumble on top. Bake the pie for about 40 minutes.
  6. Let the pie set for about 10 minutes, serve warm!

Recipe adapted from American Cake by Ann Byrn

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