Description
Shoofly Pie is a classic Pennsylvania Dutch dessert featuring a rich molasses filling with a crumbly, buttery crust. This delicious pie combines the deep, caramel-like flavor of molasses with warm spices like cinnamon and nutmeg, making it a perfect comfort dessert for any season.
Ingredients
Scale
Crust
- 1 (9-inch) refrigerated pie crust
Filling and Topping
- 1 cup molasses
- ¾ cup boiling water
- 1 egg, room temperature
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 cups all-purpose flour
- 1 cup dark brown sugar, packed
- ½ cup (1 stick) salted butter, softened
- ½ teaspoon salt
Instructions
- Prepare the Oven and Pie Crust: Preheat your oven to 350°F (175°C). Roll out and place the refrigerated pie crust into a 9-inch pie dish, gently pressing it into place and trimming any excess edges.
- Make the Molasses Mixture: In a medium bowl, combine the molasses with boiling water, stirring until well blended and slightly cooled.
- Add Egg and Baking Soda: Beat the room temperature egg in a separate bowl. Stir the baking soda into the molasses mixture, then quickly whisk in the beaten egg. The mixture will bubble up due to the baking soda activating.
- Prepare the Crumble Topping: In another bowl, combine the all-purpose flour, dark brown sugar, ground cinnamon, ground nutmeg, salt, and softened salted butter. Use a pastry blender or your fingers to mix until the mixture becomes crumbly, with coarse crumbs.
- Assemble the Pie: Pour the molasses mixture over the pie crust in the pie dish. Sprinkle the crumb topping evenly over the molasses filling.
- Bake the Pie: Place the pie in the preheated oven and bake for about 45 to 50 minutes, or until the topping is golden brown and the filling is set but still slightly moist in the middle.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. This resting time helps the filling thicken and develop its rich flavor. Serve at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
- Use dark or blackstrap molasses for a more intense flavor.
- Let the pie cool completely before slicing to ensure clean cuts.
- The crumb topping should be crisp and golden, adding a pleasant texture contrast.
- You can substitute butter with margarine for a dairy-free option, but flavor may vary.
- Store leftover pie covered in the refrigerator for up to 3 days.
Keywords: Shoofly Pie, molasses pie, Pennsylvania Dutch dessert, crumb topping pie, traditional pie