In this classic American dessert, some crumb topping sinks as the pie bakes, making a cakelike layer between the molasses custard on the bottom and the sugary topping. Serve with a dollop of lightly sweetened whipped cream.

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Ingredients

For the Crust
For the Topping and Filling

Directions

Instructions Checklist
  • Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).

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  • Preheat oven to 375 degrees. On a floured work surface, roll out dough to a 12-inch round with a floured rolling pin. Place in a 9-inch pie plate, trim excess, and crimp edges. Make topping and filling: In clean bowl of processor, pulse flour, butter, and brown sugar until combined. In a bowl, combine baking soda with boiling water and whisk to dissolve. Whisk in molasses, then egg until combined.

  • Fill crust with molasses mixture, then sprinkle crumb mixture evenly over top (some will sink into filling). Place pie on a rimmed baking sheet and bake until set in middle, 45 to 55 minutes. Let cool 1 hour. Serve warm or at room temperature.

Reviews (1)

51 Ratings
  • 5 star values: 6
  • 4 star values: 10
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 5
Rating: Unrated
12/25/2010
This recipe intrigued me. I remember having shoofly pie at an Amish restaurant in southern Missouri and wanted to replicate the pie at home. I tried this recipe and though it came out as it should... not sure if I would make it again. The pie separates in the oven into two distinct layers... a spongy cake-like top layer and a bottom gooey molasses bottom layer about 1/4 inch thick. The flavor seemed better the next day after cooling in the fridge. Has anyone else tried this pie?