Shoo Fly Pie is a classic and cozy American dessert filled with rich molasses and warm winter spices. Like so many vintage recipes, Shoo Fly Pie comes with several origin stories.
This pie has long been associated with Pennsylvania Dutch cuisine. In the 1730s, Amish and Mennonite settlers from Europe are said to have created this pie using the limited items in their larder, which included molasses.
Now, some historical accounts trace this pie back to 1876, when it started as a crustless molasses cake created to celebrate the 100th anniversary of the signing of the Declaration of Independence.
They called it Centennial Cake, and it is said that home bakers later added a crust to make it easier to eat with your hands – and perfect for breakfast alongside a cup of coffee.
So how did it get the name Shoo Fly Pie? The obvious answer is the literal one: that flies are attracted to the sticky sweet molasses filling. But that’s not the fun answer!
Lore has it that the name comes from a brand of molasses called Shoo Fly Molasses, which was rumored to be named after a circus animal that toured Pennsylvania in the 19th century named “Shoo-fly the Boxing Mule”. The mule wore boxing gloves, stood on its hind legs, and boxed horses.
Now, it’s hard to know for sure, but the mule may have been named after a popular song from the 1860s called “Shoo Fly, Don’t Bother Me”, but the answer may be lost to history.
The pie itself has stood the test of time, so let’s bake one – see the recipe below!
Sources/Learn More: Wikipedia; What’s Cooking America; Tasting Table; images courtesy of the Library of Congress
Molasses Shoo-Fly Pie (aka Shoo-Fly Cake and Molasses Crumb Pie)
Ingredients
Crumb Mixture
- ¾ cup flour
- ½ cup firmly packed brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ¼ teaspoon salt
- 2 tablespoons cold salted butter
Filling
- ½ cup molasses I do not recommend using blackstrap molasses as it will be too bitter
- ¾ cup boiling water
- 1½ teaspoons baking soda
- 1 egg yolk well beaten
Garnish (optional)
- Whipped cream highly recommended!
Instructions
Prep
- Preheat the oven to 400°F.
- Roll out your prepared dough, place in a 9-inch pie pan, and keep in the refrigerator until you’re ready to assemble. If you’re using a frozen crust, you can keep it in the freezer until you’re ready to assemble. NOTE: For a flakier crust, par-bake and allow to cool before adding the filling.
Make the Crumb
- In a medium bowl, whisk together the dry ingredients (flour, brown sugar, cinnamon, cloves, nutmeg, ginger, and salt).
- Cut in cold butter with a pastry cutter or your fingertips until the mixture is crumbly. Set aside.
Make the Filling
- In a medium bowl, whisk together molasses, boiling water, baking soda, and egg yolk until well combined.
- Pour into a liquid measuring cup to make adding to the pie shell easier.
Assemble
- Alternate layers of crumb mixture and liquid filling in the pie shell, beginning with crumbs and ending with crumbs on top.
Bake
- Place a sheet pan with sides on the rack below the pie to catch any overflow.
- Bake at 400°F for 10 minutes.
- Reduce temperature to 350°F and bake for approximately 20 more minutes.
- Pie is done when the center springs back when lightly touched, like a cake.
Serve
- Allow to cool completely before slicing.
- Serve with whipped cream—it truly elevates this dessert!
- Store leftovers covered in the refrigerator.
