My Grandma's Shoo-Fly Pie

My Grandma's Shoo-Fly Pie

D. Stultz 0

"Classic Pennsylvania Dutch recipe. Grandma's loving attention not included!"

Ingredients {{adjustedServings}} servings 455 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 455 kcal
  • 23%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 83.4g
  • 27%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 253 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
  3. To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
  4. Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.
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Reviews 72

  1. 79 Ratings


Something in the instructions is missing, I followed all the instructions and had a mess. Other recipes I've come across say to add most of the crumb mixture into the mixture of molasses and then sprinkle the remaining crumbs on top of the pie. When I put the crumb mixture on top of the molasses layer, it then all ran out of the pie shell. Please check to see if something is missing in the instructions.


I loved this recipe! I was looking for a shoo fly pie recipe like the ones I grew up with in Pennsylvania, and this is authentic! I used a 9 inch deep dish shell, and I still did not use all of the filling and crumbs. If you do, it WILL spill over, and believe me, it's a mess. I also think to get the right consistency, you need to alternate layering the crumbs with the filling, with crumbs on the bottom and the top. Bake time was just right, even with the deep dish crust. I let it cool 30 min. before digging in. This pie is best served warm, but don't microwave it to reheat it. Thanks for a recipe that I will make when I want some true comfort food!


My family is from PA, and my mother/granmother use to make this on ocassion. I like to cook/bake, and have made it now several times. Always trying to perfect it. And, this is almost a perfect recipe too. Those trying it for the first time.. you can vary the ingredients some. The liquid part. So it doesn't overflow. Use 3/4 cup molassas and 3/4 cup of water. Strength/bitterness will depend on the molassas (robustness). The pie wont' taste so bitter if you use the lighter types. If you only have the robust, try using only 1/2 cup molassas and more water, or swap with 1/4 karo. Some only use karo, but, you won't get the traditional flavor of a true shoefly pie. You can also just do 1/2 cup M.. and 1 cup of water. This will make it less robust, and prevent it from spilling over. You will also get the the wet bottom if you sprinkle a little of the dry topping in first, then liquid, then more dry, etc. I prefer this way, as it won't be too liquid on the bottom. I also add a couple drops of cider vinegar to the liquid mix to give it a little more umph. But, only a few drops. Again, if you are making/following this recipe, best if you use a slightly larger pie shell, or cut back some on the liquid... Otherwise, it may overflow. Good luck!