Shoofly Pie

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!

Super easy to make with a store bought pie crust, it’s rich chocolate and molasses filling makes it perfect to serve up for Easter, Thanksgiving and Christmas.

For more pies, be sure to check out my Pecan Pie, Homemade Apple Pie, and Pumpkin Pie recipes.

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 i 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!

step by step photos for how to make shoofly pie

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 all spice.
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.
Bake.

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.

Tips!

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!

More Pie Recipes we Love

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!

Shoofly Pie Recipe

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!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings people

Calories 392kcal

Author Becky Hardin – The Cookie Rookie

Ingredients

1 Pre-made or store-bought pie crust
¾ cups all-purpose flour
¾ cup + 1 Tablespoon brown sugar divided
¼ teaspoon ground ginger
¼ teaspoon ground allspice
5 tablespoons cold unsalted butter cut in to 1” cubes
1 cup hot water
½ cup unsulfured molasses
1 3 ounce package chocolate pudding
1 teaspoon vanilla extract
¼ teaspoon baking soda
1 egg beaten

Instructions

Preheat the oven to 425 degrees Fahrenheit. Make sure your pie crust is in a pie dish ready to go and set it aside.
In a bowl, combine the all-purpose flour, 1 Tablespoon brown sugar, ground ginger, and allspice. Add in the butter and mix together with a pastry blender until the butter has broken down and the mixture takes on the appearance of coarse meal. Set aside.
Take another bowl and mix together the hot water, molasses, chocolate pudding, ¾ cup brown sugar, vanilla extract, and baking soda until everything is combined. Whisk in the egg and then pour into the pie crust.
Carefully sprinkle the crumble mixture on top of the molasses layer and then place in the oven.
Bake in the oven for 15 minutes.
Lower the temperature to 350 degrees Fahrenheit and bake for another 30 minutes.
Remove from the oven and let cool before serving.
Plate and enjoy!

Notes

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.