Grandmom’s Shoofly Pie

Grandmom's Shoofly

You should have seen the look on Mr. D’s face when he walked in last night and saw this pie sitting on the counter. This is seriously his favorite dessert. He wants me to make this on his birthday, every holiday and at least once a month.

It is good straight out of the oven, after its been sitting at room temperature or cold in the refrigerator.

It is a special recipe perfected by his Grandmom years ago before she passed. I remember her and her son (my father-in-law) working in the kitchen for hours making pie after pie until she got it right.


Start with your favorite crust. Homemade or a refrigerated pie crust. I made mine with some bread flour (it was all I had) and I have to say it came out so light and flaky. I’m making it that way from here on out. Just look at that yummy golden crust filled with a molasses goodness!


This is a little different from your traditional Shoofly as it doesn’t have that gooey bottom. It is more like cake in a crust. If you would like it to be a bit more gooey then just put less of your flour mixture in the liquid step. Recipe below.


Eat it with a fork or just slice a piece and eat it with your fingers. That is my favorite way to eat it…with a cup of coffee, of course.



Here is a picture of the original recipe that Grandmom wrote out for me 22 years ago when I was expecting our third child. It is priceless to me and I keep it framed hanging in my kitchen. If you decide to make this one day, please let me know how you like it.

Do you have a special recipe that was passed on down to you? I would love to hear about it in the comments below.

If case you were wondering…yes, she was from Pennsylvania. 🙂  Excuse me, I’m going to have a piece of pie.

xoxo cynthia janine

Grandmom's Shoofly Pie


  • Unbaked pie crust
  • 2 cups Flour
  • 1 cup Sugar
  • 1/2 teaspoon Baking Powder
  • 1 stick Butter
  • 3/4 cup Molasses (dark is best)
  • 3/4 cup Warm Water
  • 1 egg
  • 1/2 teaspoon Baking Soda


  1. Mix the first 4 ingredients together until blended fine as meal (small butter clumps is fine).
  2. In a seperate bowl wisk the next 4 ingredients together until combined.
  3. Add 3/4 of the crumbs (at this point if you want that gooey bottom only add half) to the molasses mixture; stir to combine.
  4. Pour into pie crust.
  5. Sprinkle the rest of the flour/butter mixture on the top.
  6. Bake at 400 degrees for 10 minutes. Reduce oven temp to 375 degrees for 35 minutes.
  7. *Do not take your pie out of the oven while adjusting temperature...just let it keep cooking.
  8. *Do not be alarmed your pie WILL sink in the middle a bit.
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2 thoughts on “Grandmom’s Shoofly Pie

  1. LOVE that you have the original recipe framed in your kitchen!! I’ve often wondered about Shoo-fly pie, but never tried it. I’m not really fond of molasses. … but I bet my Daddy would love it. 🙂

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