If you’ve never experienced the cozy, nostalgic charm of a honey-sweetened dessert that practically melts in your mouth, you’re in for a treat with this Shoofly Pie with Molasses and Crumble Topping Recipe. This classic Pennsylvania Dutch pie captures the rich depth of molasses combined with a heavenly crumbly topping that adds a delightful texture contrast. It’s a wonderful blend of sweet and warmly spiced notes wrapped in a flaky crust, perfect for sharing with family or impressing friends with your baking prowess. Whether it’s a special occasion or a quiet afternoon craving, this pie never fails to bring comfort and smiles.
Ingredients You’ll Need
These ingredients are simple pantry staples, yet each plays a crucial role in building the pie’s texture, flavor, and visual appeal. From the robust molasses that forms the rich base to the buttery crumble topping that adds an irresistible crunch, every component works in harmony to create this timeless dessert.
- 1 (9-inch) refrigerated pie crust: Provides a flaky and tender base that holds the luscious filling perfectly.
- 1 cup molasses: The star sweetener, delivering deep, robust flavors and that signature dark color.
- ¾ cup boiling water: Helps dissolve molasses for a smooth, consistent filling.
- 1 egg, room temperature: Binds the filling ingredients together and adds richness to the texture.
- 1 teaspoon baking soda: Reacts with the molasses to lighten and fluff the filling slightly.
- 2 teaspoons ground cinnamon: Adds warmth and aromatic spice that complements the molasses beautifully.
- ½ teaspoon ground nutmeg: Offers a subtle nutty spice that enhances the overall complexity.
- ½ teaspoon salt: Balances the sweetness and intensifies all other flavors.
- 2 cups all-purpose flour: The base for the crumble topping, providing structure and bite.
- 1 cup dark brown sugar, packed: Blends into the crumble for a rich, molasses-like sweetness with moistness.
- ½ cup (1 stick) salted butter, softened: Adds buttery richness and helps create the crumbly texture on top.
How to Make Shoofly Pie with Molasses and Crumble Topping Recipe
Step 1: Prepare Your Pie Dish and Crust
Start by preheating your oven to 400°F (204°C) and giving a 9-inch deep dish pie pan a light spray with nonstick cooking spray. This simple step ensures your pie will slide right out after baking. Next, press your refrigerated pie crust evenly into the pan, making sure it reaches the edges, and create a pretty crimp around the rim. This crust will be the perfect buttery, flaky vessel for the delicious filling to come.
Step 2: Make the Molasses Filling
In a large bowl, stir together the molasses and boiling water until the molasses dissolves completely—it’s magical to watch the dark syrup turn into a smooth, rich liquid. Lightly beat the egg and stir it into the molasses mixture to bring richness and help the filling set. Sprinkle in baking soda, salt, ground cinnamon, and nutmeg, then whisk everything until perfectly combined. Pour this deep, fragrant filling evenly into your prepared crust; this is where that wonderful molasses flavor really shines.
Step 3: Prepare the Crumble Topping
In another bowl, combine the flour and dark brown sugar. Then, using your fingers or a fork, work the softened butter into the dry ingredients until the mixture forms coarse crumbs, similar to damp sand. This buttery crumble is what makes this pie extra special, giving it a crisp, sweet finish that contrasts beautifully with the soft molasses filling. Sprinkle the crumble generously and evenly over the filling, making sure every bite will have that lovely crunch.
Step 4: Bake and Cool
Reduce your oven temperature to 350°F (177°C) and slide the pie into the oven. Bake it uncovered for about 40 minutes, or until the center is set and the topping turns a gorgeous golden brown. The aroma that fills your kitchen at this stage is simply irresistible. When it’s done, let the pie cool slightly to allow the filling to firm up but serve it warm to enjoy the perfect balance of gooey filling and crisp topping.
How to Serve Shoofly Pie with Molasses and Crumble Topping Recipe
Garnishes
To elevate your Shoofly Pie with Molasses and Crumble Topping Recipe, consider a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. The cool creaminess beautifully balances the spicy sweetness and adds an indulgent touch that keeps every bite exciting. A light dusting of cinnamon on top adds an aromatic flourish that complements the pie’s warm spices.
Side Dishes
This pie pairs wonderfully with hot beverages like coffee, black tea, or even a lightly spiced chai latte to enhance the warming spices in the molasses and crumble. If you want to build a full dessert spread, fresh seasonal fruit or a simple fruit compote, such as apple or cranberry, will add a pleasant tartness that cuts through the pie’s sweetness.
Creative Ways to Present
For a unique twist on serving, try slicing the Shoofly Pie with Molasses and Crumble Topping Recipe into small squares and serving them alongside mini scoops of ice cream as part of a dessert tasting platter. Alternatively, serve it in rustic ramekins for individual helpings that feel extra special and personalized, perfect for gatherings where everyone gets their own perfectly portioned treat.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your Shoofly Pie with Molasses and Crumble Topping Recipe tightly with plastic wrap or place it in an airtight container. You can keep it at room temperature for a day, but for optimal freshness and flavor retention, refrigerate it for up to 3 days. The flavors actually deepen as the pie rests, making leftovers just as delightful.
Freezing
This pie freezes beautifully! Wrap it well with aluminum foil or freezer-safe wrap to prevent freezer burn. It can be frozen for up to two months. When you’re ready to enjoy it again, thaw the pie overnight in the fridge before reheating.
Reheating
To bring back that freshly baked warmth, reheat slices in a preheated 350°F (177°C) oven for about 10 minutes or until the crumble topping regains its crispness. Avoid microwaving, which can soften the crumble and make the texture less appealing.
FAQs
What is Shoofly Pie traditionally made of?
Shoofly Pie typically consists of a molasses filling with warm spices like cinnamon and nutmeg, topped with a buttery crumble topping, all baked in a flaky pie crust. It’s a classic treat with Pennsylvania Dutch roots.
Can I use a homemade pie crust for this recipe?
Absolutely! Using a homemade pie crust will add a personal touch and often an even flakier texture, but a good-quality refrigerated crust works perfectly well and saves time.
Is molasses the only sweetener in this pie?
The molasses forms the base of the sweet filling, providing a deep flavor, while dark brown sugar is used in the crumble topping to add sweetness and moisture with a complementary taste.
Can I make this pie gluten-free?
To make the Shoofly Pie with Molasses and Crumble Topping Recipe gluten-free, use a gluten-free pie crust and substitute the all-purpose flour in the crumble topping with a gluten-free blend. Keep the rest of the ingredients the same.
How can I tell when the pie is fully baked?
The pie is done when the filling is set and no longer jiggles noticeably in the center, and the crumble topping turns a golden brown color. This usually takes about 40 minutes at 350°F (177°C) after initially baking at a higher temperature.
Final Thoughts
I can’t recommend enough giving this Shoofly Pie with Molasses and Crumble Topping Recipe a try. It’s one of those desserts that brings warmth and comfort in every bite, with nostalgic vibes and a deliciously satisfying texture combo. Whether you bake it for a holiday, a weekend treat, or a friendly gathering, it’s a guaranteed crowd-pleaser that feels like a warm hug from the inside out. Happy baking!
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Shoofly Pie with Molasses and Crumble Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American, Pennsylvania Dutch
Description
This Shoofly Pie with Molasses and Crumble Topping is a classic Pennsylvania Dutch dessert featuring a rich molasses filling topped with a buttery, crunchy crumble. Baked to golden perfection in a flaky pie crust, this traditional pie offers warm spices like cinnamon and nutmeg, making it a comforting treat perfect for any occasion.
Ingredients
Pie Crust
- 1 (9-inch) refrigerated pie crust
Molasses Filling
- 1 cup molasses
- ¾ cup boiling water
- 1 egg, room temperature
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Crumble Topping
- 2 cups all-purpose flour
- 1 cup dark brown sugar, packed
- ½ cup (1 stick) salted butter, softened
Instructions
- Prepare your pie dish: Preheat your oven to 400°F (204°C) and coat a 9-inch deep dish pie pan with nonstick spray to prevent the pie from sticking during baking.
- Line the pie crust: Press the refrigerated 9-inch pie crust evenly into the prepared pie pan, making sure it fits snugly. Crimp the edges decoratively to create a nice border, then set it aside while you prepare the filling.
- Make the molasses filling: In a large bowl, pour the molasses into the boiling water and stir until completely dissolved. Lightly beat the room temperature egg, then stir it into the molasses mixture. Add the baking soda, salt, ground cinnamon, and ground nutmeg, mixing thoroughly to combine all the ingredients evenly. Pour this filling mixture evenly into the prepared pie crust.
- Prepare the crumble topping: In a separate large bowl, combine the all-purpose flour and dark brown sugar. Using a fork or your clean fingers, work the softened butter into the dry mixture until it forms a crumbly texture resembling damp sand. Evenly sprinkle this crumble topping over the molasses filling in the pie crust, ensuring the surface is well covered.
- Bake the pie: Lower the oven temperature to 350°F (177°C). Place the pie uncovered in the oven and bake for about 40 minutes, or until the filling is set in the center and the crumble topping turns golden and crisp.
- Cool and serve: Remove the pie from the oven and allow it to cool slightly. Serve warm or at room temperature to enjoy the best flavors and texture of this classic dessert.
Notes
- Using a refrigerated pie crust saves time, but a homemade flaky crust can enhance flavor.
- Make sure the egg is at room temperature to blend smoothly into the hot molasses mixture without curdling.
- Keep an eye on the crumble topping during baking to prevent over-browning.
- Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Serve with a dollop of whipped cream or vanilla ice cream for an extra indulgent treat.
