Recipes Desserts Pies Vintage Pie Recipes Shoofly Pie V 4.4 (25) 21 Reviews 4 Photos A classic Pennsylvania Dutch pie made with molasses, brown sugar and butter. Recipe by Forder Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 4 Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hrs Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients ½ cup molasses 1 teaspoon baking soda 1 cup boiling water 1 pinch salt 1 ½ cups all-purpose flour 1 cup brown sugar ¾ cup butter ½ teaspoon ground cinnamon 1 (9 inch) unbaked pie crust Directions Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, dissolve the soda in the molasses and stir until it foams. Sir in the boiling water and pinch of salt. In a separate bowl, mix the flour, cinnamon, brown sugar and butter into crumbs. Pour 1/3 of the molasses mixture into the unbaked crust. Sprinkle 1/3 of the crumbs over the molasses mixture and continue alternating layers, finishing with the crumbs on top. Bake in preheated oven for 30 minutes, or until the crumbs and crust are golden. I Made It Print Nutrition Facts (per serving) 480 Calories 25g Fat 61g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 480 % Daily Value * Total Fat 25g 32% Saturated Fat 13g 64% Cholesterol 46mg 15% Sodium 410mg 18% Total Carbohydrate 61g 22% Dietary Fiber 2g 5% Total Sugars 29g Protein 4g Calcium 69mg 5% Iron 3mg 16% Potassium 369mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved