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Shoo Fly Pie

There isn't anything more classic than Shoo Fly Pie recipe. You'll adore this recipe and be sure to add it to your collection of easy pie recipes.


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Cooking Time50 min


  • 1 cup boiling water
  • 1/2 cup dark molasses
  • 1/2 cup light corn syrup
  • 1 large egg, lightly beaten
  • 1 1/2 teaspoon baking soda
  • 1 1/2 cup flour
  • 1/4 cup butter
  • 3 tablespoons sugar
  • 3 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1 unbaked 9-inch pie shell in a well-greased pie plate


  1. Thoroughly combine boiling water, molasses, corn syrup, egg and baking soda. Let stand about 15 minutes.
  2. Preheat oven to 350 degrees F.
  3. In a medium bowl, combine next 6 ingredients and stir with fork until crumbly.
  4. Stir half the crumbs into molasses mixture. Spoon into pie shell. Cover with remaining crumbs.
  5. Bake 45 to 50 minutes at 350 degrees F.
  6. Serve warm or let cool to room temperature.

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We loved this pie even if I used only 1/4 cup fancy mollases, because thats all that was left in the bottle. Will definately make again. Can't compare with other Shoo Fly pies since we had never tasted any. Thanks for the recipe.

Having eaten some delicious Amish food, I was really disappointed in the Shoo Fly Pie. I will not be making this again...just wasn't what I expected. However, I have enjoyed many of your recipes.

As being Pennsylvania Dutch, Shoofly cake is "dry" and Shoofly pie is "wet" and you do top with reserved crumbs, either way. Although I've never had it with cinnamon and cloves, that's different version than I am used too.

I agree with brittany..since there are Amish in different areas of the U.S. there will be different versions of all the recipes. I'm from southeastern PA. and some of the same recipes I make are slightly different even though from the same area in PA. Raver original PA'ian.

There are two versions of Shoofly pie. There is a "dry" version and a "wet" version. It depends on what part you live on how it is made. The Dry version is more cake like and is mixed together. The wet version your pour the liquid first then top with the dry mixture.

Hello L Graham, Thank you for the comment and suggestion. This was a reader submitted recipes, so I'm sure there are other ways to make this pie. Thanks.

All the Shoo Fly Pie recipes I've ever used - and I lived in eastern PA for some time - called for the flour, butter, sugars and spices to be mixed together into a crumb mixture and placed inside the piecrust FIRST before pouring the somewhat cooled molasses mixture over it. The crumbs rise through and to the top during the baking process.


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