Why Make This Recipe
Shoofly pie is a classic dessert that combines rich molasses with a crumbly topping, creating a sweet and comforting treat. This pie is not only delicious but also brings a taste of tradition and a little bit of nostalgia. Making a shoofly pie from scratch allows you to enjoy its unique flavor while sharing it with family and friends. Plus, the recipe is simple and uses accessible ingredients, making it perfect for bakers of all levels.
How to Make Shoofly Pie with Molasses and Crumble Topping
Ingredients:
- 1 (9-inch) refrigerated pie crust
- 1 cup molasses
- ¾ cup boiling water
- 1 egg, room temperature
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 cup dark brown sugar, packed
- ½ cup (1 stick) salted butter, softened
Directions:
- Preheat your oven to 400°F (204°C) and spray a 9-inch deep dish pie pan with nonstick spray to ensure the pie doesn’t stick during baking.
- Press the refrigerated 9-inch pie crust evenly into the prepared pie pan. Crimp the edges decoratively and set the crust-lined pan aside while you prepare the filling.
- In a large bowl, combine the molasses and boiling water, stirring until the molasses fully dissolves. Lightly beat the room temperature egg and stir it into the molasses mixture. Add the baking soda, salt, ground cinnamon, and ground nutmeg to the mixture. Stir well to combine fully. Pour this filling evenly into the prepared pie crust.
- In another large bowl, mix together the all-purpose flour and dark brown sugar. Using a fork or clean fingers, work the softened butter into the dry mixture until it becomes crumbly and resembles damp sand. Evenly sprinkle this crumbly topping over the molasses filling in the pie crust.
- Reduce the oven temperature to 350°F (177°C). Bake the pie uncovered for about 40 minutes, or until the center filling is set and the topping is golden and crisp. Allow the pie to cool slightly, then serve warm or at room temperature for the best flavor.
How to Serve Shoofly Pie
Shoofly pie is best served warm or at room temperature. You can enjoy it on its own or add a scoop of vanilla ice cream on top for a tasty twist. It also pairs well with coffee or tea, making it a perfect dessert for gatherings or after a family meal.
How to Store Shoofly Pie
To store shoofly pie, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It can last for up to 3-4 days. If you want to enjoy it longer, consider freezing the pie. Wrap it tightly and store in the freezer for up to 2 months. Thaw it in the fridge before reheating.
Tips to Make Shoofly Pie
- Ensure your egg is at room temperature for better mixing.
- Use high-quality molasses for a richer flavor.
- Make crumb topping a little thicker to add more crunch.
- Keep an eye on the pie while it bakes to avoid burning the topping.
Variation
You can experiment with flavors by adding chopped nuts or chocolate chips to the crumb topping. Additionally, consider substituting some molasses with maple syrup for a different taste.
FAQs
1. Can I use a homemade pie crust instead of a store-bought one?
Yes! A homemade pie crust will work well and may add even more flavor.
2. Is shoofly pie supposed to be gooey?
Yes, shoofly pie typically has a gooey layer in the center. This is part of its charm and taste.
3. Can I make shoofly pie in advance?
Absolutely! You can prepare it a day ahead and store it in the refrigerator until you’re ready to serve. Just reheat it slightly for best flavor.
Shoofly Pie
Shoofly pie is a classic dessert featuring rich molasses and a crumbly topping, providing a sweet and comforting experience.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (9-inch) refrigerated pie crust
- 1 cup molasses
- ¾ cup boiling water
- 1 egg, room temperature
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 cup dark brown sugar, packed
- ½ cup (1 stick) salted butter, softened
Instructions
- Preheat your oven to 400°F (204°C) and spray a 9-inch deep dish pie pan with nonstick spray.
- Press the refrigerated pie crust evenly into the pie pan, crimping the edges decoratively.
- In a large bowl, mix together molasses and boiling water until dissolved. Add the room temperature egg, baking soda, salt, cinnamon, and nutmeg, stirring to combine.
- Pour the filling into the prepared pie crust.
- In another bowl, combine flour and brown sugar, then mix in softened butter until crumbly. Sprinkle over the filling.
- Reduce oven temperature to 350°F (177°C) and bake uncovered for about 40 minutes until the center is set and the topping is golden.
- Cool slightly, then serve warm or at room temperature.
Notes
Best served with vanilla ice cream, coffee, or tea. Can be stored in the refrigerator for up to 3-4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
