After making the Shoofly Pie from The New York Times, I wanted to try a second version for comparison. To distinguish this one from the other, I’m spelling it Shoo-Fly Pie. This recipe comes from a Pennsylvania ladies’ club cookbook and is similar to many traditional versions: it uses 1½ tablespoons shortening and includes one egg. There’s no question—this is a wet-bottom pie.
Two Distinct Shoo-Fly Pie Layers
This pie bakes into two clear layers: a soft, cake-like top and a molasses-flavored, pudding-like layer beneath. Compared with the New York Times Shoofly, this version is a touch sweeter and darker. The photo below shows the two pies side by side; the new Shoo-Fly Pie is the one on top.
So Which One’s The Best?
The Shoo-Fly Pie from the ladies’ club produces a pleasing two-layer effect without being overly sweet or runny. I like that it uses less butter than some other recipes. My family enjoyed this version, but when asked to pick a favorite most still chose the earlier New York Times version—the richer, buttery one.
Golden Barrel Molasses
After baking this pie I stopped by the farmers’ market and found Golden Barrel molasses—so there may be another Shoofly (or Shoo-Fly) pie to try soon using that brand.
Some Other Recipes to Consider…
- Vienna Chocolate Pie
- Golden Oreo Cupcakes — Small Batch
- Fudge Brownies with Golden Syrup
- Cranberry Spice Golden Raisin Bars
- Chocolate Muffins with Sour Cream
Correction to recipe: The egg mentioned below is added after the molasses. The correct amount of water is 1 cup, as listed in the ingredients.
Recipe
Wet Bottom Shoo-Fly Pie
Anna
Ingredients
- 1 cup all-purpose flour (130 grams)
- ¾ cup dark brown sugar (150 grams)
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt
- 1½ tablespoons shortening (about 18–20 grams)
- 1 large egg
- 1 cup molasses (unsulfured, about 320 grams)
- 1 cup boiling water
- 1 teaspoon baking soda
- 1 unbaked 9-inch deep-dish pie shell lined with dough
Instructions
- Preheat the oven to 375°F. Place a 9-inch unbaked deep-dish pie plate lined with dough on a rimmed baking sheet.
- In a mixing bowl combine the flour, brown sugar, cinnamon, nutmeg, and salt.
- Cut the shortening into the flour mixture until coarse and crumbly. Reserve ½ cup of this crumb mixture for the topping.
- Make a well in the remaining crumb mixture. Add the egg and molasses to the well and mix, then incorporate the rest of the flour mixture until blended.
- Pour the boiling water over the mixture and stir until even. Stir in the baking soda—the mixture will become fizzy and light.
- Pour the fizzy filling into the prepared pie shell placed on the rimmed baking sheet.
- Sprinkle the reserved ½ cup of crumb topping evenly over the filling.
- Bake in the preheated 375°F oven for 45 minutes. Allow the pie to cool for about 4 hours. When sliced, it should show a cake-like top layer and a soft, molasses-flavored layer below.