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Not-Too- Dry Shoofly Pie

"As we all know, there are 2 basic versions of shoofly pie, the dry kind you can dunk and the wet kind that oozes its sweetness. This one falls in the middle and is an excellent example of Pennsylvania Dutch baking."
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servings 396 cals
Original recipe yields 8 servings (1 - 9 inch pie)

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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a bowl, combine the flour, brown sugar, and shortening. With your fingertips, rub these ingredients together until the shortening resembles small lima beans. Set crumb mixture aside.
  3. In another bowl, dissolve the baking soda in the boiling water. Add the corn syrup and molasses; stir to blend. Pour filling into the shell, and sprinkle the crumb mixture over the top.
  4. Bake in the middle of the oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C); bake for 25 minutes more. The filling is set, but still quivers when the pan is little tapped. Do not over bake. Cool on a rack to room temperature.

Nutrition Facts

Per Serving: 396 calories; 14 g fat; 66.9 g carbohydrates; 3 g protein; 0 mg cholesterol; 300 mg sodium. Full nutrition

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Read all reviews 3
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There must be something missing in this recipe. I tried it and it did not turn out very well. There seems to be to much water and not enough syrup and molasses in this pie. Any way I had to ...

I tried this recipe, and when I cut into the pie to serve it, the bottom was all liquid...did I do something wrong? It tasted good but seemed to be a strange consistency.

Made the recipe to your directions but added 1/2 cup mollases. It turned out wonderful. After cooling, the layer of mollases syrup on the bottom thickened just enough. Thanks for this recipe!