Shoofly Pie with Molasses and Crumble Topping Recipe

If you’ve ever found yourself craving something that tastes like a warm hug from the past, then this Shoofly Pie with Molasses and Crumble Topping Recipe is exactly what you need. It’s that perfect balance of sweet, spicy, and comforting with a crunchy crumble topping that makes every bite memorable. I love this recipe because it feels old-fashioned but so easy to pull off, and I’m excited to share all my tips and tricks so you can nail it perfectly in your kitchen too!

Ingredients You’ll Need

The magic of this Shoofly Pie with Molasses and Crumble Topping Recipe lies in its humble ingredients working together to create such a rich, comforting pie. Each element plays a role, from the soft refrigerated pie crust to the warm spices that bring it all together. Here are a few key pointers when you’re at the store or prepping your pantry:

• Refrigerated pie crust: Look for a deep-dish crust so you get plenty of filling — it’s easier and cuts baking time down.
• Molasses: Use unsulfured molasses for the best flavor; it adds that deep caramel sweetness you’re looking for.
• Boiling water: Melts molasses quickly to combine evenly, no gritty texture here!
• Egg: Make sure it’s at room temperature so it blends seamlessly into the filling.
• Baking soda: This helps lighten the filling and gives the pie that classic texture.
• Ground cinnamon and nutmeg: Freshly ground if possible — these are the spice stars that warm up every bite.
• All-purpose flour: For the crumble topping, gives it that sandy, buttery goodness.
• Dark brown sugar: Adds moisture and depth to the crumble; I always use packed brown sugar for consistency.
• Salted butter: Softened but not melted — this binds the crumble and adds richness.
• Salt: Just a pinch balances the sweetness perfectly.

Variations

I always encourage you to make this Shoofly Pie your own. While the classic molasses and crumble combo is unbeatable, it’s fun to add your personal twist — none of these will stray too far from tradition, but they can keep things fresh and exciting.

• Add chopped pecans or walnuts to the crumble topping: I tried this once and the added crunch combined with the buttery crumble took it to the next level.
• Use a homemade pie crust: If you have the time, a flaky homemade crust adds a wonderful texture contrast that really shines.
• Swap some spices: Try adding a pinch of ground cloves or ginger for a little more warmth and complexity.
• Make it gluten-free: Substitute the flour in the crumble topping with a gluten-free blend—I’ve done this for friends with great results!

How to Make Shoofly Pie with Molasses and Crumble Topping Recipe

Step 1: Prepare Your Pie Dish and Crust

First, preheat your oven to 400°F (it’s important to get that hotter temperature upfront for the initial bake). Spray a 9-inch deep dish pie pan well with nonstick spray — this helps the crust release easily after baking. Gently press the refrigerated pie crust into the pan, making sure it fits evenly all around. Take a moment to crimp those edges for a classic look. If you’ve ever wondered why the edges puff or shrink unevenly, this step really makes a difference in keeping the shape intact.

Step 2: Make the Molasses Filling

In a large bowl, pour the molasses into the boiling water and stir until fully melted and smooth. Don’t skip this step — I used to mix cold water once, and the filling was grainy, so hot water is your secret weapon here. Beat the egg lightly in a separate bowl, then add it to the molasses mixture, blending gently. Next, stir in the baking soda, salt, cinnamon, and nutmeg. You’ll notice the color lighten slightly as the baking soda reacts with the molasses — that’s a good sign your filling is ready.

Step 3: Pour Filling and Make the Crumble Topping

Pour the molasses filling into your prepared pie crust, spreading it out evenly. Now for the best part — the crumble! Combine the flour and dark brown sugar in a bowl. Using a fork or your chilled fingers, work the softened butter into the dry ingredients until the texture is crumbly and looks like damp sand. This part is fun and very therapeutic! Sprinkle the crumble evenly over the molasses filling, covering it well so you get a perfect sweet crust when it’s baked.

Step 4: Bake Your Shoofly Pie

Lower your oven temperature to 350°F and bake the pie uncovered for about 40 minutes. Keep an eye on it after 35 minutes — the center should be set (not jiggly), and the topping golden and crisp. When it’s done, I like to let it cool for an hour or so; the filling firms up nicely this way but still stays moist and delicious. You can serve it warm or at room temperature — both ways are absolute winners.

How to Serve Shoofly Pie with Molasses and Crumble Topping Recipe

Garnishes

Honestly, this pie shines on its own, but if I’m feeling a little extra, a scoop of vanilla ice cream or a dollop of lightly whipped cream on top takes it to dessert heaven. A sprinkle of finely chopped toasted pecans adds nice texture contrast. I also love a small drizzle of warm caramel sauce just before serving—pure indulgence!

Side Dishes

When we have this pie, I usually serve it with a simple cup of strong coffee or black tea to balance the sweetness. If it’s a holiday brunch, fresh fruit like orange slices or berries brighten the plate nicely. For a cozy dinner finish, pair with a salted caramel latte—it’s a delicious flavor echo.

Creative Ways to Present

For special occasions, I like to bake mini Shoofly pies in muffin tins — perfect for sharing and ideal single servings. Another fun idea is to plate slices with a drizzle of bourbon-spiked whipped cream around the edges for grown-up guests. You can even dust the tops with powdered sugar and a cinnamon stick garnish for rustic charm.

Make Ahead and Storage

Storing Leftovers

I wrap leftover pie tightly in plastic wrap or tuck slices into an airtight container, then refrigerate for up to one week. This pie actually tastes even better the next day, once the flavors have had time to meld and the bottom layer sets perfectly without getting soggy.

Freezing

If you want to freeze, wrap the whole pie tightly with plastic wrap and then foil, or freeze individual slices wrapped in parchment and a freezer-safe bag. From my experience, freezing for up to two months works well; just thaw in the fridge overnight before serving.

Reheating

To reheat leftover pie, I pop single slices in the microwave for about 15 seconds or let them come to room temperature over an hour. If you prefer it warm and crisp, a quick 5-minute bake at 350°F refreshes the crumble topping beautifully without drying out the filling.

FAQs

Final Thoughts

This Shoofly Pie with Molasses and Crumble Topping Recipe holds a special place in my dessert rotation—it’s simplicity at its finest paired with nostalgic comfort that everyone loves. I hope you’ll give it a try and discover how effortlessly it fills your kitchen with sweet, warm aromas and happy memories. It’s one of those recipes that brings people together, whether it’s for a cozy family night or a festive gathering. Trust me, once you make it, your whole crew will be asking for seconds (and thirds!).

Print