This version of the classic pie has delightful hints of nutmeg, ginger, cinnamon, and cloves.

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Recipe Summary

Servings:
8
Yield:
1 pie
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (225 degrees C).

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  • To Make Crumb Filling: In a medium bowl, combine flour and brown sugar. Mix well, then cut in shortening until mixture is crumbly.

  • To Make Molasses Filling: In a medium bowl, combine baking soda, nutmeg, ginger, cinnamon, cloves, and salt. Mix well, then stir in molasses. Pour in hot water and mix until smooth.

  • Sprinkle a layer of crumb filling into pastry shell. Cover with a layer of molasses filling. Alternate layers of crumb and molasses fillings, ending with crumb filling on top.

  • Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 minutes.

Nutrition Facts

418 calories; protein 3.2g 6% DV; carbohydrates 76g 25% DV; fat 11.9g 18% DV; cholesterolmg; sodium 312.8mg 13% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/08/2003
WoW! If I could give this ten stars I would. This is soo good. Better than any other Shoofly pie I've ever had. One of the best pies I've ever made. This will definitely be a regular for the holidays. I would suggest cutting back on the crumb mixture I had a ton left over. Also I sprinkled a cinnamon/clove mixture generously on top of the pie before I baked it. Thank you for sharing Karen I love this recipe! Read More
(26)

Most helpful critical review

Rating: 2 stars
06/26/2009
The only thing I did not like about this recipe is the pie has a stronger than expected prominent taste of molassas. I reccomment cutting the amount of molassas down by 1/3. Otherwise I loved this recipe. Great texture super easy to make a real crowd pleaser. Read More
(9)
11 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
11/08/2003
WoW! If I could give this ten stars I would. This is soo good. Better than any other Shoofly pie I've ever had. One of the best pies I've ever made. This will definitely be a regular for the holidays. I would suggest cutting back on the crumb mixture I had a ton left over. Also I sprinkled a cinnamon/clove mixture generously on top of the pie before I baked it. Thank you for sharing Karen I love this recipe! Read More
(26)
Rating: 5 stars
06/19/2008
This is simply the BEST Shoo-fly pie. Don't look any further! I use butter instead of shortening in the crumb mixture. Read More
(17)
Rating: 2 stars
06/25/2009
The only thing I did not like about this recipe is the pie has a stronger than expected prominent taste of molassas. I reccomment cutting the amount of molassas down by 1/3. Otherwise I loved this recipe. Great texture super easy to make a real crowd pleaser. Read More
(9)
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Rating: 5 stars
12/22/2010
This recipe was a dream to make. Everything came together so easy. I ran about a 1/8 of a cup short on molasses so I added some corn syrup. My husband is from PA and he said it was perfect. Great recipe will continue to make it for years to come. Read More
(4)
Rating: 1 stars
07/06/2010
Funny how cooks can have such widely ranging experiences by following a recipe EXACTLY as presented. After baking and allowing the pie to cool overnight I cut into it the next day only to find a runny pool of slop. What I ended up with bore no resemblance to the picture and believe me I couldn't scrape it down the garbage disposal fast enough. I have been cooking for 40 years and have made virtually every sort of dish imaginable so I am not a novice in the kitchen. Thus I can only attribute the positive reviews of this catastrophe of a recipe to the fact that some people have far different standards for food than I have. Read More
(4)
Rating: 4 stars
04/12/2010
Really good. A little gooey-er than I'm used to but not runny and holds its shape fine when cut. The molasses flavor is just about perfect and the crumb topping is gorgeous. One star off because I'd prefer it a little dryer but otherwise it's excellent. Read More
(2)
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Rating: 5 stars
10/02/2011
very good Read More
(2)
Rating: 4 stars
04/05/2014
From what I've observed all of the shoo fly recipes are highly dependent upon the timing and freshness of the baking powder and the proportion of dry crumb cake and wet bottom you get. Baking powder pops to life at 450. Alternating layers of crumb and wet adding the baking powder 3 minutes and whisking in to the wet ingredients before pouring into the pie shell resulted in a nice cake layer with a scant 1/8" of goo and a nice 1/8" of dry crumb on top. I used 1tsp cinnamon and 1/4 tsp all of the other spices but that's my personal preference. Baking time and temp was good. Read More