Moist Shoo Fly Pie
Indulge in the rich and sticky-sweet decadence of Moist Shoo Fly Pie, a traditional Pennsylvania Dutch dessert that combines a delightfully buttery crumb topping with a luscious molasses filling. This pie is baked in a flaky 9-inch crust and boasts a perfect balance of deep, caramel-like sweetness and warm, earthy notes from optional ground cinnamon. With its irresistibly moist texture—thanks to the combination of hot water, molasses, and a single beaten egg—this pie is as comforting as it is unique. Quick to prepare in just 20 minutes and baked to perfection in under an hour, it’s an ideal dessert for family gatherings, holiday feasts, or any time you crave old-fashioned charm. Serve it at room temperature or slightly warmed, topped with whipped cream or a scoop of vanilla ice cream for a dessert that feels like a warm hug with every bite. Perfect for fans of classic baked goods, this Moist Shoo Fly Pie recipe is a must-try!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Dark brown sugar
- 6 tablespoons Unsalted butter
- 1 cup Molasses
- 0.75 cup Hot water
- 1 teaspoon Baking soda
- 1 large Egg
- 1 pie shell Unbaked 9-inch pie crust
- 0.5 teaspoon Ground cinnamon (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, combine the all-purpose flour, dark brown sugar, and cinnamon (if using).
Cut in the unsalted butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Set aside 1/2 cup of this crumb mixture for the topping.
In a separate large bowl, mix the molasses and hot water until fully combined.
Dissolve the baking soda in the molasses mixture, stirring well.
Lightly beat the egg in a small bowl and then whisk it into the molasses mixture.
Gradually stir the remaining crumb mixture (from step 3) into the molasses batter until smooth.
Place the unbaked pie crust into a 9-inch pie pan, trimming and crimping the edges as needed.
Pour the molasses filling into the prepared pie crust.
Sprinkle the reserved 1/2 cup of crumb mixture evenly over the top of the filling.
Bake in the preheated oven for 40 minutes, or until the pie is set but still slightly jiggly in the center.
Remove the pie from the oven and allow it to cool on a wire rack for at least 1-2 hours before serving to allow the flavors to meld and the texture to settle.
Serve at room temperature or slightly warmed. Enjoy your Moist Shoo Fly Pie with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 54.7 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
