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Dark molasses is front and center in the filling of this shoofly pie. The crust is perfectly crimped, the filling is luscious, and the amount of buttery crumbles on top is generous; you might have to shoo your family away so they don't sneak some before it's time for dessert.

Source: Martha Stewart Living, November 2005



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How would you rate this recipe?
  • s_elieff1
    9 JAN, 2013
    i did make this again. last time, as the pie sat another day and another, the flavor improved. perhaps i made a mistake with too much molassas. i made this pie again today--stuck indoors wanting something sweet and i didn't want to run to the market for pecans or something else. this turned out fabulously! it set great and was not too heavy on the molassas flavor. the crumbly topping melds well with the gooey filling. glad i tried it again!
  • s_elieff1
    5 NOV, 2011
    not what my tastebuds had in mind either. i dislike the crust. LOVE the pate brisee recipe and would prefer that over this, as it is much more flaky. too heavy molasses flavor. will not make this again.
  • sparkle9152
    26 NOV, 2010
    I had never even tried Shoofly pie before making this recipe but it sounded like something different that people would want to try. The pie came out well and was easy to make but it didn't exactly tingle my tastebuds.
  • sweetpea44
    27 SEP, 2008
    does anyone know of a shoofly pie cookie receipe?

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