Shoofly Pie I

Rating: 3.6 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Shoofly pie is a moist, dark pie with a crumble top, made with molasses. It is low in fat (the crust contains nearly all the fat), and does not have an overwhelming sweet taste. It can be topped with whipped cream. This is a Southern dish.

By Ivy Smink

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Recipe Summary

Servings:
8
Yield:
1 - 9 inch pie
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a small bowl, mix flour, brown sugar, and butter or margarine together until it resembles course corn meal. Measure out 1/2 cup, and set aside for topping.

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  • In a separate bowl, beat the egg. Mix in molasses and cold water. Add crumb mixture, and stir thoroughly. Stir baking soda into hot water, and then add to the molasses mixture. Mix well. Pour filling into pie crust, and evenly sprinkle the reserved topping on top.

  • Bake at 375 degrees F (190 degrees C) for 35 minutes.

Nutrition Facts

Per Serving:
376 calories; protein 3.8g; carbohydrates 66.4g; fat 11.2g; cholesterol 30.9mg; sodium 322.7mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Lori A.
Rating: 4 stars
03/03/2007
My 87-year-old grandmother swears the secret to a successful pie is using King Syrup not Bryer Rabbit Molasses or any other Dark molasses which makes a huge difference in the taste. Changes to the ingredients: She uses Crisco in lieu of the butter (a total of 2T. per pie) and more brown sugar 1/4 c. more than this recipe states. She also reserves more topping so it doesn't sink/absorb into the pie (1 cup). To prevent a runny pie she bakes it for 5 mins. at 400 then 25 mins. at 350. I hope this helps the runny/taste questions. Definitely a PA Dutch keeper. Read More
Helpful
(17)

Most helpful critical review

Imdee
Rating: 3 stars
12/04/2005
This recipe came out too runny. This was my first attempt at shoofly pie. It was very easy to make but it's possible I did something wrong. The edges came out pretty good so maybe it just needed to bake longer. Read More
Helpful
(6)
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Lori A.
Rating: 4 stars
03/03/2007
My 87-year-old grandmother swears the secret to a successful pie is using King Syrup not Bryer Rabbit Molasses or any other Dark molasses which makes a huge difference in the taste. Changes to the ingredients: She uses Crisco in lieu of the butter (a total of 2T. per pie) and more brown sugar 1/4 c. more than this recipe states. She also reserves more topping so it doesn't sink/absorb into the pie (1 cup). To prevent a runny pie she bakes it for 5 mins. at 400 then 25 mins. at 350. I hope this helps the runny/taste questions. Definitely a PA Dutch keeper. Read More
Helpful
(17)
ANNIE HIGHTOWER
Rating: 5 stars
08/23/2003
I have been searching for this recipe for months and was happy to find it. It is one of the most wonderful pies to make if your a molasses fan! Read More
Helpful
(6)
Imdee
Rating: 3 stars
12/04/2005
This recipe came out too runny. This was my first attempt at shoofly pie. It was very easy to make but it's possible I did something wrong. The edges came out pretty good so maybe it just needed to bake longer. Read More
Helpful
(6)
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SKIGRRL9
Rating: 1 stars
05/14/2003
I'm sorry but this was disgusting. The pie tasted like molasses out of a bottle!!! Please save your time ingredients and money by not making this recipe Read More
Helpful
(5)
SARAH_KEARNS
Rating: 5 stars
06/18/2003
This was a nice gooey version of shoofly pie--"gooey" in a good way. Perhaps the person who didn't like it used blackstrap molasses? It has a nice rich molasses flavor but not overpowering with the mild molasses I used. Read More
Helpful
(5)
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