Molasses Pie – a simple PA Dutch pie. Similar to a shoofly pie – but different. Chewy, sweet, unique – delicious! Vegan friendly, too!
Just to prevent any confusion – I will start this off by letting everyone know that this is not a shoofly pie. Though the ingredients are very similar, the process is a bit different.
With this Molasses Pie, you will mix up all the filling ingredients. A shoofly pie is simply- yet cleverly – layered. Doesn’t sound like it would make a big difference but it absolutely does.
Which gets me thinking – how in the world have I not shared my shoofly pie recipe yet? Coming straight outta Lancaster, you’d think it was one of the first recipes I would have shared. Guess I know what’s on my baking to do list.
So I’m on a bit of a molasses kick. I started off by baking this Pumpkin Molasses Bread and got into a feeding frenzy for the stuff. I almost forgot how much I enjoy the flavor of molasses – it’s sweet, complex, almost earthy flavor. The key to achieving the best results with molasses is using it in moderation. Too much molasses is not a good thing – it’s very overpowering and will absolutely ruin your baked goods. Folks in my neck of the woods have a tendency to get a bit heavy handed with it.
Funny enough, this recipe came from a box of junk I bought at a local auction for 50 cents. In the box was a tea pot, a bunch of over used take out containers, a ziploc bag full of yard sale price stickers, a few cool antique bottles and an assortment of random books – mostly romance and 80’s cookbooks. Anyhow, I went thru this box a few weeks ago. Besides the antique bottles – everything was getting trashed or donated. I skimmed thru the horrific 80’s “health food” cookbooks, and out dropped a few handwritten recipe cards. Molasses pie was the gem.
Molasses pie. I couldn’t even member the last time I had a piece of it. 10, maybe 15 years. Wow. This recipe made me remember how much I love Molasses pie, the pie that could have gotten lost forever from me.
This is a ridiculously quick and simple pie to make. Use any butter substitute and it’s vegan. How’s that for impressive!?
This pie turns out a bit fluffy cake like yet chewy. My daughter described it as a chewy cake inside a pie crust. The flavor can be best described as similar to a shoofly pie. If you’ve never had a shoofly pie, then I’ll have to say it’s in a flavor profile all of it’s own. You definitely taste the molasses, but it’s not in your face molasses. Perfect amount of chewy sweet goodness. Consider it a must try. As simple as it is to make, it’s a must try asap.
I hope you enjoy this Old Fashioned Molasses Pie. It’s unique and delicious and very well could become a new family favorite.
Thanks for stopping by and Happy Baking!
- 1 prepared 9" pie crust
- ¾ cup flour, heaping
- ½ cup granulated sugar
- 1½ tablespoon butter or butter substitute for vegans
- ¼ cup molasses (unsulphured)
- ¼ cup boiling water
- ¼ teaspoon baking soda
- Preheat oven to 350°
- Combine flour and sugar in a mixing bowl.
- Using a pastry blender, cut in butter/butter substitute until mixture is fine crumbed.
- Pour molasses in a separate mixing bowl.
- In a small saucepan, bring water to a boil.
- Add ¼ cup boiling water and baking soda to molasses.
- Stir until mixture is foamy/frothy and rises.
- Pour molasses mixture into pie crust/tin.
- Sprinkle the flour mixture over molasses, stirring it in until combined.
- Even out top of pie.
- Just to prevent a mess - place pie tin on a cookie sheet - this pie can bake/spill over.
- Bake for about 25 minutes. Pie will rise and then start to settle.
- Cool on wire rack. We enjoy this perfectly plain, but some walnuts or pecans would compliment this nicely. Enjoy 🙂