Description
A traditional Shoofly Pie featuring a rich molasses filling topped with a crumbly brown sugar and butter topping, baked in a flaky pie crust. This sweet treat is perfect served warm or at room temperature, combining deep spiced flavors with a tender, buttery crust and a satisfying crumb topping.
Ingredients
Scale
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 spray a 9-inch deep dish pie pan with nonstick cooking spray to ensure easy removal of the pie.
- Line with the crust: Press the refrigerated pie crust evenly into the pie pan, making sure to press into all corners, then crimp the edges decoratively. Set the crust-lined pan aside.
- Make the filling: In a large bowl, stir together the molasses and boiling water until the molasses is fully dissolved. Lightly beat the room temperature egg and add it to the molasses mixture. Next, stir in the baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Pour this filling evenly into the prepared pie crust.
- Make the crumble topping: In a separate large bowl, mix the all-purpose flour with the dark brown sugar. Add the softened salted butter and use a fork or your fingers to blend the butter into the dry ingredients until the mixture becomes crumbly and resembles damp sand. Evenly sprinkle this crumb topping over the molasses filling in the pie crust.
- Bake and serve: Reduce the oven temperature to 350°F (177°C) and bake the uncovered pie for about 40 minutes, until the center is set and the topping is golden brown. Allow the pie to cool slightly, then serve warm or at room temperature for best flavor.
Notes
- Storage: Wrap leftover pie tightly with plastic wrap or place individual slices in an airtight container and refrigerate for up to one week.
- Reheat: Warm slices in the microwave for approximately 15 seconds or allow them to rest at room temperature for a couple of hours to regain softness.
- Freeze: To freeze, wrap the pie tightly and store for up to two months. Thaw in the refrigerator or at room temperature before serving.
- Make ahead: You can bake the pie up to one day ahead and keep it covered at room temperature. The texture often improves as the moist bottom layer settles overnight.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350
- Sugar: 30g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
