Why You’ll Love This Recipe

Shoo Fly Pie is a traditional Amish dessert that delivers old-world comfort in every slice. With a rich, sticky molasses filling and a buttery, cinnamon-kissed crumb topping, this deeply flavorful pie offers a taste of nostalgia that’s impossible to resist.

Whether you grew up with it or are trying it for the first time, this Old-Fashioned Shoo Fly Pie recipe is the kind of humble, heartwarming dessert that makes any occasion feel a little more special.

Ingredients

For the Crust:

• 1 unbaked pie crust – Use homemade or store-bought; it’s the base that holds the rich filling. Par-baking is optional for added crispness.

For the Filling:

• 1 cup molasses – The star of the pie, offering a deep, robust sweetness and traditional flavor.
• ¾ cup hot water – Helps dissolve the molasses and activates the baking soda.
• 1 large egg, beaten – Adds richness and helps the filling set properly.
• ¾ teaspoon baking soda – Reacts with the molasses to give the filling a tender, cakey texture.
• ¼ teaspoon salt – Enhances and balances the intense sweetness of the molasses.

For the Crumb Topping:

• 1¼ cups all-purpose flour – Forms the base of the crumb mixture.
• ¾ cup packed brown sugar – Adds sweetness and a molasses-like depth to the crumb topping.
• 3 tablespoons cold unsalted butter (cut into pieces) – Essential for creating that crumbly, pebbled texture.
• ½ teaspoon cinnamon – Adds warmth and enhances the richness of the topping.

Step-by-Step Instructions

1. Preheat your oven to 400ºF (204ºC).
2. Optional: Par-bake the crust – For extra crispness, bake the empty crust for 10–12 minutes. Let it cool completely before filling.
3. Prepare the filling: In a large bowl, whisk together the molasses and hot water until smooth. Stir in the baking soda and salt. Let the mixture cool for 5 minutes, then whisk in the beaten egg slowly while stirring constantly to prevent curdling.
4. Pour the filling into the cooled (or unbaked) pie crust.
5. Make the crumb topping: In a separate bowl, mix together flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter, fork, or fingers until the mixture resembles coarse crumbs.
6. Top the pie: Generously sprinkle the crumb topping over the molasses filling. It’s fine if it completely covers the top.
7. Bake: Place the pie in the oven and bake at 400ºF for 15 minutes.
8. Reduce the temperature to 350ºF (177ºC) and continue baking for an additional 30 minutes, or until the filling is set and the top is golden brown.
9. Cool completely before slicing to allow the filling to firm up properly.

 Pro Tips for the Best Shoo Fly Pie

• Use blackstrap molasses for a richer, more old-fashioned flavor—but feel free to use mild molasses for a subtler taste.
• Don’t skip the resting period: Cooling fully is essential for proper slicing and texture.
• Par-bake the crust if you prefer a firmer bottom and want to avoid sogginess.
• Make ahead: This pie tastes even better the next day as the flavors meld beautifully overnight.

Serving Suggestions

Enjoy a slice of Old-Fashioned Shoo Fly Pie on its own or dress it up with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a hot cup of coffee or a mug of strong black tea.

Conclusion: A Slice of Tradition Worth Keeping

This Old-Fashioned Shoo Fly Pie is more than just dessert — it’s a slice of history. From its humble Pennsylvania Dutch roots to your kitchen table, it’s a dessert that evokes warmth, comfort, and simpler times. With its silky molasses filling and crumbly cinnamon topping, it’s simple to make and unforgettable to eat.

Try this timeless pie today and fall in love with a classic that’s been winning hearts for generations.