Shoofly Pie
Quick answer
- Total time
- 195 min
- Level
- Medium
- Servings
- 10 servings
- Ingredients
- 12
About this dish
Molasses soaks into the lower half while the buttery crumb on top stays loose and dry.
Read more
Liquid and crumb go into the shell in alternating halves; some of the crumb drinks up the molasses, the rest stays on the surface, and in the oven the two separate into layers. The molasses is unsulfured baking molasses, not the bitter blackstrap.
Ingredients
Instructions
- 1
Preheat to 220°C.
Fit the raw shell into a 23 cm pie plate, prick the base and refrigerate while making the filling.
- 2
Mix flour, brown sugar, spices and salt.
Cut in small pieces of cold butter until coarse crumbs form.
- 3
Dissolve baking soda in the hot water in a deep heatproof bowl, then stir in molasses.
Cool for about 10 minutes until lukewarm before adding the yolk and vanilla.
- 4
Layer half the molasses mixture, half the crumbs, remaining molasses and remaining crumbs in the shell.
Set on a baking sheet and bake at 220°C for 15 minutes.
- 5
Reduce to 175°C and bake another 22-28 minutes.
Remove when the edges are set and the center springs back gently rather than sloshing. Cool completely for about 2 hours before slicing.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Shoofly Pie
Sugar Spun Run · Checked: 2026-09-26
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