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Shoofly pie is also known as shoo-fly or shoo-fly pizza. It’s a Pennsylvania Dutch classic that contains molasses. The pie is delicious for breakfast and has a crumbly topping. It can be served as a dessert with ice cream or whipped cream.

Visitors to Lancaster County must try Shoofly pie. This delicious dessert is a must-try, whether you have never had it before or if it’s your favorite. Read on to find out more about its history and fascinating story.

WHAT ARE SHOOFLY PIE MAKING OF?

Shoofly pie recipes are as varied as any other favorite food. Every cook will have their variations and may use different ingredients. These are the main ingredients in most recipes:

Pie crust You can find recipes to make shoofly cakes, similar to shoofly pies. Shoofly pie started as a cake. Pennsylvania Dutch shoofly is, however, a pie shell. This is a single-crust dessert, meaning only the creation’s bottom is covered with crust.

Molasses – Shoofly is essentially molasses pie. This is what gives the pastry its rich, syrupy texture and flavor. All recipes should include molasses, but some may add corn syrup. S. Clyde Weaver’s signature recipe uses barrel molasses with blackstrap dark Molasses to create a rich, balanced flavor.

Hot water The filling also contains hot liquid. Coffee is sometimes used in place of water. It serves the same purpose and can add bitterness to the pie’s flavor. While the coffee or water thins the molasses mixture, the filling will gel as it bakes. The filling will look more like a cake in dry-bottom recipes.

Baking soda: Baking soda is a leavening ingredient that activates when mixed with liquid and an acidic. Molasses is the source of the acid in this pie. The pH of cane sugar molasses ranges from 5 to 7. Baking soda balances the pH of the pie mixture. This is particularly important when you use more muscular and more bitter varieties.

EggOld-fashioned, shoofly-pie recipes didn’t initially contain eggs. This is a winter pie recipe, so the absence of this ingredient indicates that this dessert was initially made with something other than eggs. Because hens lay fewer eggs in winter, Pennsylvania Dutch women had to create a pie recipe with the shelf-stable ingredients they had. Today’s recipes include eggs, which give the pie a custard-like, more decadent filling.

Flour mix: The dry mixture of flour, sugar, and cold butter gives shoofly pie its crumbly texture. Some recipes also include spices like cinnamon and nutmeg. The flour mixture is spread throughout dry bottom recipes. In wet bottom pies, it is only sprinkled on top.