“`html
If you’re craving a pie that feels like a warm hug on a chilly day, the Shoofly Pie with Chocolate Pudding and Spiced Crumble Recipe is here to sweep you off your feet. This delightful twist on a classic Pennsylvania Dutch dessert combines a luscious molasses and chocolate pudding filling with a crispy, aromatic crumble topping bursting with spices. It’s incredibly comforting, perfectly sweet, and impressively simple to pull together — the kind of dessert that invites lingering conversations over coffee or a cozy evening treat.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in building layers of flavor and texture. From the rich molasses that carries deep, earthy sweetness to the delicate spices in the crumble that offer just the right warmth, these simple essentials come together beautifully for a pie that’s more than the sum of its parts.
- Pie crust (1 nine-inch): Whether homemade or store-bought, it acts as the buttery, flaky foundation that holds everything together.
- All-purpose flour (¾ cup): Provides structure to the crumble topping, helping it stay crisp without turning hard.
- Brown sugar (13 tablespoons, divided): Offers a deep caramel sweetness, enriching both the filling and the crumble.
- Ground ginger (¼ teaspoon): Adds a warm, slightly peppery note to the crumble.
- Ground allspice (¼ teaspoon): Brings complex aromatic depth and cozy spice to the topping.
- Unsalted butter (5 tablespoons, cold and cubed): Ensures a tender, flaky crumble with a rich finish.
- Hot water (1 cup, 200°F): Helps dissolve ingredients and tamps down the intensity of the molasses while keeping the filling smooth.
- Unsulphured molasses (½ cup): The star ingredient; delivers that signature robust, bittersweet flavor unique to shoofly pie.
- Instant chocolate pudding mix (3 ounces): Adds a luscious chocolate dimension that complements the deep molasses perfectly.
- Pure vanilla extract (1 teaspoon): Enhances the flavors naturally and rounds out the sweetness.
- Baking soda (¼ teaspoon): Helps the filling rise slightly, creating a light texture beneath the crumble.
- Large egg (1, beaten): Binds the filling ingredients together and contributes to the custardy finish.
How to Make Shoofly Pie with Chocolate Pudding and Spiced Crumble Recipe
Step 1: Prep Your Oven and Pie Crust
Begin by preheating your oven to 425°F. Place your pie crust in a 9-inch pie dish and set it aside, making sure it’s ready for the filling. The crust will act as the perfect shelter for the rich filling and crumbly topping.
Step 2: Create the Spiced Crumble
In a large bowl, toss together the flour, 1 tablespoon of brown sugar, ground ginger, and allspice. Add the cold, cubed butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse meal. This crumble will bake into a wonderfully crisp and fragrant topping.
Step 3: Mix the Molasses Chocolate Filling
In another bowl, combine the hot water, molasses, instant chocolate pudding mix, remaining ¾ cup brown sugar, vanilla extract, and baking soda. Whisk rigorously until the mixture is smooth and all sugar is dissolved. Then whip in the beaten egg to bring the filling together with a silky texture.
Step 4: Assemble the Pie
Pour the chocolate molasses filling carefully into the prepared pie crust. Spread it out evenly before gently sprinkling the spiced crumble mixture on top. This layering is key to creating the pie’s signature textural contrast.
Step 5: Bake the Pie
Place the pie in the oven and bake it at 425°F for 15 minutes. Then reduce the oven temperature to 350°F and continue baking for an additional 30 minutes. This two-step baking ensures a perfectly set filling and a golden, crisp topping.
Step 6: Cool and Serve
Once baked, remove the pie from the oven and let it cool completely before slicing. The filling will thicken as it cools, resulting in clean slices and a delightful custardy bite beneath the spiced crumble.
How to Serve Shoofly Pie with Chocolate Pudding and Spiced Crumble Recipe
Garnishes
Top your slice with a dollop of softly whipped cream or a scoop of vanilla ice cream to add creamy richness that balances the deep molasses flavors. A light dusting of powdered sugar or a sprinkle of cinnamon can make each slice visually stunning and add an extra aromatic touch.
Side Dishes
This pie shines beautifully on its own, but pairing it with a hot cup of coffee, chai tea, or a robust black tea creates an inviting contrast to the sweet, spiced layers. Fresh berries or a simple fruit compote on the side can be a refreshing counterpoint.
Creative Ways to Present
Serve individual mini versions in ramekins topped with extra crumble for a charming personal dessert. Alternatively, turn leftover slices into decadent dessert parfaits layered with whipped cream and toasted nuts for a playful twist on the Shoofly Pie with Chocolate Pudding and Spiced Crumble Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover pie covered loosely with plastic wrap or foil at room temperature for up to two days, or in the refrigerator for up to four days to preserve freshness and prevent the crumble topping from becoming soggy.
Freezing
Wrap your cooled pie tightly with plastic wrap and then foil before freezing to prevent freezer burn. It can be frozen for up to two months. Thaw overnight in the refrigerator before serving to maintain its texture and flavor.
Reheating
Reheat leftover slices in a preheated oven at 325°F for about 10-15 minutes to revive the crumble’s crispness and warm the filling through. Avoid microwaving as it can make the crust chewy and the crumble soggy.
FAQs
What makes this Shoofly Pie different from a traditional one?
This version adds instant chocolate pudding and a spiced crumble topping, which creates an irresistible twist by infusing rich chocolate notes and crunchy texture on top, balancing the classic molasses base.
Can I use a homemade pie crust instead of store-bought?
Absolutely! A homemade pie crust adds a personal touch and fresh flavor, making the pie even more delightful. Just ensure it fits a 9-inch pie dish and is chilled before adding the filling.
Is there a substitute for instant chocolate pudding mix?
You can make your own by combining cocoa powder, cornstarch, sugar, and a pinch of salt, but the instant mix simplifies the process while delivering perfect consistency and flavor.
How spicy is the crumble topping?
The crumble has a gentle warmth from the ginger and allspice, enhancing the sweetness without overpowering the pie. You can adjust the spices to your preference, adding a touch more for extra kick or less for subtlety.
Can this pie be made vegan or dairy-free?
With some substitutions, yes! Use a dairy-free butter alternative and egg replacer, and ensure your pudding mix is vegan or homemade. The flavors will be slightly different but still deliciously satisfying.
Final Thoughts
There’s something truly special about the Shoofly Pie with Chocolate Pudding and Spiced Crumble Recipe — it’s a dessert that feels both nostalgic and surprising, comforting yet layered with complex flavors. I can’t recommend enough giving this recipe a try, whether for a family gathering, a weekend treat, or simply because you deserve something joyful and delicious. Once you do, it’s bound to become a cherished favorite on your dessert menu.
“`
Print
Shoofly Pie with Chocolate Pudding and Spiced Crumble Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Shoofly Pie is a classic Pennsylvania Dutch dessert featuring a rich molasses filling topped with a buttery, crumbly streusel. This recipe combines the deep flavors of molasses, warm spices, and chocolate pudding to create a moist, flavorful pie that’s perfect for any occasion.
Ingredients
Crust and Topping
- 1 9-inch refrigerated pie crust (213 grams, homemade or store-bought, approximately ½ package)
- ¾ cup all-purpose flour (90 grams)
- 13 tablespoons brown sugar (173 grams, divided as ¾ cup + 1 tablespoon)
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 5 tablespoons unsalted butter (71 grams, cold and cut into 1-inch cubes)
Molasses Filling
- 1 cup water (227 grams, hot, approximately 200°F)
- ½ cup unsulphured molasses (170 grams)
- 3 ounces instant chocolate pudding mix (85 grams, 1 package)
- 1 teaspoon pure vanilla extract (4 grams)
- ¼ teaspoon baking soda
- 1 large egg (50 grams, beaten)
Instructions
- Preheat Oven and Prepare Pie Crust: Preheat your oven to 425°F (218°C). Place the 9-inch pie crust into a pie dish and set it aside, ready for filling.
- Make Crumble Topping: In a large bowl, combine the all-purpose flour, 1 tablespoon brown sugar, ground ginger, and allspice. Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse meal with pea-sized crumbs. Set this crumble mixture aside.
- Prepare Molasses Filling: In a medium bowl, whisk together the hot water, molasses, instant chocolate pudding mix, remaining ¾ cup brown sugar, vanilla extract, and baking soda until fully combined. Then beat in the egg until the mixture is smooth and uniform.
- Assemble Pie: Pour the molasses filling into the prepared pie crust evenly. Carefully sprinkle the crumble topping evenly over the molasses layer, covering it completely.
- Bake at High Temperature: Place the pie in the preheated 425°F oven and bake for 15 minutes to set the filling and begin browning the topping.
- Reduce Oven Temperature and Continue Baking: After 15 minutes, lower the oven temperature to 350°F (177°C) and continue baking the pie for an additional 30 minutes or until the top is golden brown and the filling is set.
- Cool Before Serving: Remove the pie from the oven and allow it to cool completely on a wire rack to set fully before slicing and serving.
Notes
- Use cold butter for the topping to ensure a crumbly texture.
- Hot water helps dissolve the molasses and sugar evenly for a smooth filling.
- Allow the pie to cool completely before slicing to prevent the filling from running.
- Leftovers can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For added flavor, consider serving with whipped cream or vanilla ice cream.
