This dairy-free shoofly pie recipe is slightly adapted from Edna Eby Heller’s The Art of Pennsylvania Dutch Cooking. It’s one of three recipes for shoofly pie in her book. It has a “damp zone” next to the crust, which is why it is sometimes referred to as the “wet-bottom shoo-fly.” According to Heller, this is the preferred type of shoofly pie. This recipe was originally shared with us back in 2007, and today we’re giving it a big update!
This Dairy-Free Shoofly Pie is Just Like the Classic Wet-Bottom Recipe
Shoofly pie is a molasses pie that was popular among the Pennsylvania Dutch in the 1880s. It was originally a crust-less pie but pie crust was later added to make it easier to eat by hand. They often ate it for breakfast, but these days, it’s a popular dessert.
It comes in two different versions: dry-bottom and wet-bottom. The dry-bottom version is baked until fully set and has a cake-like consistency throughout. The wet-bottom version is a bit cake-like at top, where the wet mixture combines with the crumbs, but the bottom is more of a sticky, custard-like consistency.
Special Diet Notes: Shoofly Pie
By ingredients, this recipe is dairy-free / non-dairy, peanut-free, nut-free, optionally soy-free, and vegetarian.
For egg-free and vegan options, see my Egg Substitute Guide.
- ¾ cup boiling water
- 1 teaspoon baking soda
- 1 egg yolk
- ½ cup molasses
- 1 cup all-purpose flour
- ½ cup brown sugar or white sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 2 tablespoons shortening
- 1 unbaked 9-inch dairy-free pie shell
- Preheat your oven to 400 degrees F. Measure the boiling water in a glass measuring cup and dissolve the baking soda in it.
- Beat the egg yolk in a medium bowl. Add the molasses and mix to combine. Add the boiling water with baking soda.
- In a medium bowl, whisk together the flour, sugar, cinnamon, nutmeg, ginger, cloves, and salt. Add the shortening and whisk until evenly sized crumbs form.
- Pour the liquid into the pie shell and top with the crumbs.
- Bake for 10 minutes, then reduce the heat to 325 degrees F and bake for 35 minutes longer.
- Let cool completely before slicing.