Shoofly Pie (Dutch Dessert) Recipe

Shoofly Pie (Dutch Dessert) Recipe

How To Make Shoofly Pie (Dutch Dessert)

This shoofly pie is a traditional Pennsylvania-Dutch dessert made with molasses and a sweet and simple crumb topping topped with ice cream or whipped cream.

Preparation: 15 minutes
Cooking: 40 minutes
Cool Time: 2 hours
Total: 2 hours 55 minutes



  • 1pie crust,unbaked
  • cups all-purpose flour
  • cupdark brown sugar
  • 1tspground cinnamon
  • ¼tspsalt
  • ¼tspground nutmeg
  • 6tbspbutter ,cold, unsalted, and cut into tablespoon-sized pieces.
  • ½tspbaking soda
  • ¾cuphot water
  • ¾cupmolasses
  • 1egg yolk ,large, room temperature


  1. Preheat oven to 425 degrees F and roll out pie crust and place in a 9 ½ pie dish. Set aside.

  2. In a food processor, combine flour, brown sugar, cinnamon, salt, and nutmeg. Pulse briefly to combine.

  3. Scatter butter evenly over the flour mixture and pulse again until the mixture resembles coarse crumbs. Set aside.

  4. In a separate bowl, stir together baking soda and hot water until baking soda is dissolved. Add molasses and whisk until completely combined, then whisk in egg yolk.

  5. Pour approximately half of the molasses mixture into your prepared pie crust. Top with approximately half of the crumb mixture, then top with the rest of the syrup mixture and finally top evenly with remaining crumbs.

  6. Transfer to a 425 degrees F oven and bake for 15 minutes.

  7. Once 15 minutes has passed, reduce oven temperature to 350 degrees F and continue to bake for another 20 to 25 minutes or until pie is set.

  8. Allow pie to cool completely before slicing and serving.


  • Calories: 1261.81kcal
  • Fat: 14.42g
  • Saturated Fat: 7.36g
  • Trans Fat: 0.28g
  • Monounsaturated Fat: 4.48g
  • Polyunsaturated Fat: 1.32g
  • Carbohydrates: 288.68g
  • Fiber: 1.51g
  • Sugar: 261.32g
  • Protein: 3.05g
  • Cholesterol: 32.93mg
  • Sodium: 1483.36mg
  • Calcium: 722.26mg
  • Potassium: 4995.89mg
  • Iron: 17.22mg
  • Vitamin A: 63.56µg
  • Vitamin C: 0.08mg
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