This easy shoofly pie recipe is so delicious, I just know you are going to love it! Simple to make, this molasses pie is wonderfully rich and is definitely a must try!
Easy Shoofly Pie Recipe
Have you had shoofly pie before? It’s hands down a favorite for our family!
Why You’ll Love this Shoofly Pie Recipe:
- QUICK: It only takes about 10 minutes to make this pie before it gets baked in the oven.
- MAKE AHEAD: This is a great make-ahead dessert option, and can be made days ahead of time. Perfect if you are serving it as part of a big feast.
- DECADENT: This yummy pie is not shy in the flavor department! Wonderfully rich, I promise you you’ll make it more than once!
How to Make Shoofly Pie from Scratch
Be sure to see the recipe card below for full ingredients & instructions!
- Mix together the flour, sugar, ginger, and allspice.
- Mix in the butter.
- In another bowl, combine the water, molasses, chocolate pudding, sugar, vanilla and baking soda.
- Whisk in the egg.
- Pour the molasses into the pie crust and sprinkle the crumble on top.
How long does it keep?
Shoofly pie will keep well for up to 5 days at room temperature or in the fridge. Keep it in a large airtight container, or cover it with plastic wrap once it has cooled to keep it as fresh as possible.
Can you freeze it?
Yes, this can easily be frozen and will keep well for up to 3 months. The crumble topping will be a little less crisp once it is thawed, but it will still be delicious.
Wrap the cooled pie in plastic wrap or foil and place into a freezer bag. Thaw at room temperature for a couple of hours to serve.
What’s the best molasses to use?
Molasses comes in different flavors, light, regular, dark, and blackstrap. In all cases I like to use unsulfured molasses which has less of a chemically taste.
I like to use light molasses in this recipe which has the mildest flavor. If you love the flavor then regular and dark will both work great and have a slightly bolder taste to them. Avoid blackstrap molasses which can be very bitter and be quite overwhelming in this pie.
- Instead of using the pastry cutter, you can also place your flour, seasonings, and butter into a food processor and pulse until all of the ingredients are incorporated and the butter has been broken down to pea size.
- Allow your shoofly pie to cool completely before cutting and serving. The pie filling will be very oozy when it is still warm.
I love how simple it is to make this shoofly pie, and it’s sure to wow whoever you serve it too! I can’t wait to hear what you think!
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If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!