Shoofly Pie

There are two basic forms of shoofly pie: wet-bottom, which is a huge-flavored, ooey-gooey confection as sweet as any pecan pie, and dry-bottom, which is more like coffee cake. A simple mix of molasses, sugar, and crumbs, it is a legacy of Amish cooks for whom electric-powered refrigerators are anathema. The logical explanation for it name is that that once it is baked, a shoofly pie must be set out to cool. Loaded with molasses and brown sugar, it is fly bait supreme. Somebody needs to shoo them away.

Restaurants With This Dish

Kielbasa soup with tortellini & greens
Dutch Kitchen


Sweet crumbs tumble from the top crust of a dark, molasses-sweet wedge of pie
Miller’s Bread Basket


Pappy’s Orchard & Lisa’s Kitchen


Shoofly Pie Recipes

Shoo Fly Cake


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