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No other dessert is more closely identified with the Amish than Shoofly Pie.  In the early days it was always made with sorghum molasses and brown sugar.  One explanation I found was the Pennsylvania Dutch made this pie for breakfast during the winter when they ran out of fruit.  Some say it got its name from the flies that hovered around the pie. Others say the name came from a brand of molasses called Shoofly Molasses.  If you try this pie, you will think the name came from the fly story.

You will need the following:

Mix for crumbs:
2/3 cup brown sugar
1 tablespoon solid shortening
1 cup all-purpose flour
Filling for Pie:
1 cup thick molasses (I used sorghum, you can use regular molasses)
3/4 cup boiling water
1 egg, beaten                                                                                                               
1 teaspoon baking soda
One 9 inch pie crust
Make your crumb mixture and reserve 1/2 cup crumbs for topping on pie.  Boil water and add baking soda.  Stir in molasses, then add beaten egg.  Fold in crumb mixture (not the reserved crumbs).  Batter will be lumpy.  Pour into an unbaked pie shell and sprinkle the 1/2 cup reserved crumbs on top.  Bake in a preheated 375 degree oven for 10 minutes.  Reduce heat to 350 degrees and continue baking for 35 to 40 minutes until firm. 
 Note:  Be sure and put a cookie sheet or something under the pie in your oven in case it runs over.  This pie tends to do that a little.  You will think the crumbs on top are not cooking or look uncooked but they are fine.  The top will be kind of like cake and the bottom will be wet.  That is why they call this a wet-bottom pie.
 I love this pie!  It makes a great dessert. Your family and friends will love it, too.  Enjoy!
 You might also like:
 Buttermilk Pie
Kentucky Chocolate Chip Bourbon Pie 
Brown Sugar Pie
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  1. This has always been one of my favorite pies. I have made it for Christmas gifts for my friends who are transplanted from the east coast.

  2. My husband is from Kentucky, and loves his Sorghum! Being a California girl myself, I had never heard of it before I met him. We can find it here in CA at a couple of select fruit stands, so whenever we come across it we pick up a jar. Last week I had made a Sorghum Pecan Pie, and wanted to try something new with the remaining sorghum. I’d heard of Shoofly Pie, but had no idea what it was like. Very unusual! We weren’t sure about a pie that had more of a cake consistency….just so different! But the flavor is amazing. We will enjoy eating the rest of the pie 🙂

  3. Yum! I’ve always wanted to try making this pie. Now I need to find some good sorghum so I can : )

  4. I have been trying to find Sorghum for the longest time, but they don’t sell it up here in the north. I’ll have to look for it on my next visit home. Then I can make your pie!

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