"A classic Pennsylvania Dutch pie made with molasses, brown sugar and butter." — FORDER1
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1 1/2 cups
1 (9 inch)
unbaked pie crust
This is the best kind of pie ever. You have not lived until you have had Shoofly Pie.
I'm sorry to be the one to give it a bad rating... I have never given anything on this site a poor rating... I usually just don't rate, but I was really craving shoo-fly pie, and I was so disappointed with this one. I ended up throwing it out after one slice. It could be an okay pie, but I don't consider this shoo-fly pie. I think the best recipe on this site is Grandma's shoo-fly pie (you have to hyphenate the shoo-fly to find it on this site). It uses shortening instead of butter and an egg. The consistency is not right, and neither is the crumb topping. I'm from Lancaster, too, and I've never had a shoo-fly pie with this consistency before. Guess I'll be back in the kitchen making a different one tonight.
I can not seem to duplicate the awesome shoofly pie in Pennsylvania Dutch country, but this one is certainly the closest I have ever found! I actually used a graham cracker crust, as it was all I had, and I think it absorbed a lot of the liquid, so it came out more like a cake, but still wonderfully sweet! (Note, when using an 8" pie plate, cut down the recipe to about 2/3 of all the ingredients listed, ie. 1 cup=2/3 cup, etc.) I will use the unbaked crust next time, and I'm sure it will come out just as good. Don't be alarmed if the layers aren't quite layers. I alternated layers like the recipe describes, but it ended up looking like a bunch of crumb topping mixed with the liquid molasses mixture. It still came out great! I agree with the other reviews, Shoo Fly Pie is the best pie EVER!
I had an entire bottle of molasses expiring so I decided to make this pie. My step father is from PA, but said he disliked the pie when he had it there. BUT I made this recipe and I swear he ate half the pie! Very easy to make, quite tasty and although mine didn't look very much like the picture it was still good. I didn't know how to tell when the pie was 'done,' and figured when the goo started pouring over the edge I should take it out. It left the bottom part a little gooey, but I really like that. ALSO I made a graham cracker crust and it came out ten times better then the butter crust.
I have tried making this pie three different times. It just comes out tasting like flour, it's not very sweet.
I've made this about five or six times and each time it gets rave reviews from family and friends alike. It was a huge hit with my Vietnamese neighbors on the 4th of July at our yearly block party. Definately one of my favorite desserts too!
I grew up near Amish Country, so I've seen and heard about Shoofly Pie for ages... never tried it until now, though. SO good. Very simple/wholesome taste. I made my own flaky crust to go along with it, since I prefer that to a store-bought variety. Taste best when eaten warm (ice cream on the side, if you want a real knock-your-socks off combination).
VERY sweet! But entirely delicious and easy to make!
* Percent Daily Values are based on a 2,000 calorie diet.
Shoofly Pie V
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 480
** Calories from Fat: 225
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