This Dry Bottom Shoofly Pie (Molasses Pie) pairs a rich molasses filling with a buttery brown sugar crumb topping and flaky pie crust. Unlike the gooey wet-bottom version, the filling bakes up soft and cake-like. Perfect with a cup of coffee or as an old-fashioned dessert!
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Quick Recipe Summary ✨
Traditional Dry Bottom Shoofly Pie: A Pennsylvania Dutch molasses pie with a soft, cake-like filling, flaky pie crust, and buttery brown sugar crumb topping.
Deep molasses flavor: Dark molasses gives the pie its signature rich flavor without the bitterness of blackstrap molasses.
Active Time: About 30 minutes • Bake Time: 45 to 50 minutes • Total Time: About 1 hour 45 minutes, including cooling
Difficulty Level: ⭐⭐ Easy. The filling and crumb topping are simple to make, and you can use homemade or store-bought pie crust.
Yield: 12 slices • Make-ahead: Bake and refrigerate 1 to 2 days ahead • Mini option: Make a half batch in a 7-inch pie pan
👉 Follow the step-by-step instructions and troubleshooting tips below for a dry bottom Shoofly Pie that's soft and cake-like rather than gooey.
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Why this recipe works
- Balanced flavor: Brown sugar and vanilla soften the bold molasses without making the pie too sweet
- Cake-like texture: Flour and crumbs give this dry bottom pie its signature soft, set filling
- Buttery contrast: The crumb topping adds a tender, crumbly finish
Let me begin by saying I take requests.
If a family member or friend asks me to make something special for them, I'm happy to oblige. And when the item is something I've never tried (or even heard of, for that matter), all the better. I get my horizons expanded while making someone happy.
Case in point - my son-in-law's friend mentioned that he hadn't had Shoofly Pie (aka Molasses Pie or Molasses Crumb Pie) in some time, so my older daughter piped up and said I could make one for him.
I'd never had this pie before, but it being pie (one of my favorite desserts), I was eager to try it. I wasn't disappointed! I love the hearty molasses flavor and buttery crumb topping. It's not overly sweet or cloying, with a texture that's soft but not gooey.
Shoofly pie would be a great addition to the usual assortment of pies at a Thanksgiving dinner, though perhaps a bit unexpected. If you like the flavors of gingerbread or molasses cookies, you'll love this pie.
Who knows, maybe someday my grandkids will come and ask me to make them my "famous" Shoofly Pie, and they'll brag to their friends how it's the best.
After all, I take requests!
What is Shoofly Pie?
Shoofly Pie, is a traditional Pennsylvania Dutch molasses pie topped with buttery crumbs. It's believed to have evolved from a molasses cake made around the time of the 1876 Centennial, with the pie developing in Pennsylvania Dutch cooking in the late 19th century. Traditionally, it was often eaten for breakfast with coffee.
However, in looking over several molasses Shoofly Pie recipes (and the comments within), it seems that people have very strong opinions on how this pie should be made, and everyone's grandmother makes the best one.
Although to be honest, even though my grandmother never made Shoofly Pie, I'm sure if she did, hers would top all others (just sayin').
[Side note: I've seen this pie spelled many different ways: Shoofly Pie, Shoo fly Pie, and Shoo-fly Pie. I'll stick with Shoofly, just to make things easy. Oh, and I'm sorry if the Shoofly Pie song is now stuck in your head.]
Dry bottom vs wet bottom Shoofly Pie
The main point of discussion in the various Shoofly Pie recipes is whether it should have a dry-bottom or a wet-bottom (feel free insert appropriate baby-bottom joke here).
A dry bottom Shoofly Pie has a soft, cake-like filling that's set throughout, while a wet bottom Shoofly Pie has a cake-like top with a gooey molasses layer underneath (similar to Butterscotch Pie or Pecan Pie without the pecans). Both are topped with buttery brown sugar crumbs.
| Dry bottom | Wet bottom | |
| Texture | Soft and cake-like throughout | Cake-like top with a gooey molasses layer underneath |
| Filling | More flour/crumb mixture gives it structure | More syrupy molasses filling remains at the bottom |
| Doneness | Baked until the center is set | Bottom remains soft and gooey |
Recipe Ingredients
You'll need the following ingredients to make this Shoofly Pie recipe:
Ingredient Notes
Molasses: Use mild or dark unsulphured molasses, depending on how bold you want the flavor. I prefer dark molasses for its deeper flavor. Avoid blackstrap molasses - it's much more bitter and intense.
Brown sugar: Brown sugar adds sweetness and contributes to the soft texture. I use dark brown sugar to reinforce the deep molasses flavor.
Butter: There was also a lot of discussion about whether butter, lard, or shortening should be used in the pie filling (as well as the pie crust). Well, shortening is processed (something I avoid, as long-time readers know), and I don't eat lard, so I went with butter. You can choose for yourself.
Baking soda: Molasses is acidic, so baking soda helps neutralize some of that acidity while also providing leavening for the soft, cake-like filling.
Pie crust: I use my flaky all butter pie crust recipe, but feel free to use use your favorite crust, either homemade or store bought.
See recipe card for a full list of ingredients and measurements.
How to make Shoofly Pie
Step 1: Make your pie crust
Ease the pie dough into a 9-inch pie pan and chill while you make the filling.
Step 2: Make the crumb topping
Combine the flour and brown sugar in a medium bowl. Cut the butter into the flour mixture using a pastry blender until mixture resembles coarse crumbs (photo 1).
Measure out ½ cup (67 grams) of the mixture for the crumb topping and set aside.
Step 3: Make the filling
In a small bowl, dissolve the baking soda in the boiling water. Stir in the molasses until it's fully incorporated. Add the molasses mixture, egg, and vanilla extract into the remaining crumb mixture and whisk well (photo 2).
Step 4: Assemble the pie
Fill the chilled pie shell with the batter (photo 3).
Step 5: Top with crumbs and bake
Sprinkle the reserved crumb mixture over the top of the batter.
Bake at 400°F for 10 minutes, then reduce the oven temperature to 350°F and bake another 35 to 40 minutes, or until the center is set and no longer noticeably jiggles when the pie is gently shaken (photo 4).
Serve the pie warm with whipped cream, if desired.
Storage instructions
Once the pie has cooled, cover and refrigerate it for up to 4 days. Bring individual slices to room temperature before serving, or warm them briefly if you prefer.
For longer storage, wrap the cooled pie well and freeze for up to 2 months. Thaw the pie in the refrigerator overnight, then bring it to room temperature before serving.
Troubleshooting tips
Here are some issues you might encounter when making a dry bottom Shoofly Pie:
- Filling is gooey: It was likely underbaked. For a dry bottom pie, the center should be set before it comes out of the oven; give it a few more minutes if it's still noticeably jiggly.
- Pie tastes bitter: Check your molasses - blackstrap molasses is too bitter and intense for this pie. Use mild or dark unsulphured molasses instead.
- Crumb topping is pasty: Keep the butter cold and cut it in just until coarse crumbs form. Overworking it can create a dense topping.
- Crust is getting too dark: Loosely shield the edges with foil while the filling finishes baking.
- Slices don't hold together: Let the pie cool for at least 30 minutes before cutting so the filling has time to set.
How to make a mini Shoofly pie
Since I was making this recipe for my son-in-law's friend, I adapted the recipe to make a mini version for my family. How else was I going to try some?
Just divide the filling ingredients by half (for the egg, beat and weigh the egg, then use half). Use a 7-inch pie pan and bake for 25 minutes total, reducing the oven temperature after 5 minutes.
Questions asked and answered
Here are some questions you might have...
No one knows for certain. One popular story says the sweet molasses attracted flies that bakers had to "shoo" away, but food historians haven't found evidence confirming that explanation. The unusual name was already associated with the pie by the late 19th century.
Shoofly Pie has a deep caramel-like molasses flavor similar to gingerbread or molasses cookies, but without the warm spices. This dry-bottom version has a soft, cake-like filling, buttery brown sugar crumbs, and flaky pastry for contrast.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More pie, tart, & cobbler recipes to try
Recipe
Dry Bottom Shoofly Pie (Molasses Pie)
Equipment
Ingredients
For the pie crust
- 1 recipe single pie crust, homemade or store bought, see Recipe Notes
For the filling
- 1 cup all-purpose flour
- ⅔ cup dark brown sugar, packed
- 2 tablespoons unsalted butter, cold, grated or cubed
- ¾ cup boiling water
- 1 teaspoon baking soda
- ¾ cup molasses, mild, or dark unsulphured molasses, see Recipe Notes
- 1 large egg, beaten
- 1 teaspoon pure vanilla extract
- whipped cream, for garnish
Instructions
- Make the crust: Prepare a pie crust for a single crust pie. Ease the crust into a 9-inch pie pan and chill while you make the filling.
- Preheat oven to 400 °F.
- Make the filling: Combine 1 cup all-purpose flour and ⅔ cup dark brown sugar in a medium bowl. Cut the 2 tablespoons unsalted butter into the flour mixture using a pastry blender until mixture resembles coarse crumbs. Measure out ½ cup (67 grams) of the mixture for the crumb topping and set aside.
- In a small bowl, dissolve the 1 teaspoon baking soda in ¾ cup boiling water. Stir in ¾ cup molasses until it's fully incorporated.
- Add the molasses mixture, 1 large egg, and 1 teaspoon pure vanilla extract into the remaining crumb mixture and whisk well.
- Pour the batter into the chilled pie shell, then sprinkle the reserved crumb mixture over the top.
- Bake for 10 minutes, then reduce the oven temperature to 350 °F and bake another 35 to 40 minutes, or until the center is set and no longer noticeably jiggles when the pie is gently shaken.
- Remove the pie from the oven, transfer to a wire rack, and cool for 30 minutes.
- Serve the pie warm with whipped cream, if desired. Enjoy!
- Storage instructions: Once the pie has cooled, cover and refrigerate it for up to 4 days. Bring individual slices to room temperature before serving, or warm them briefly if you prefer. For longer storage, wrap the cooled pie well and freeze for up to 2 months. Thaw the pie in the refrigerator overnight, then bring it to room temperature before serving.
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