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
Scale
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.
