The breakfast of champions!
A recent conversation about regional food turned into a discussion about shoofly pie. This is a recipe I’ve seen in my favorite cookbook of pies and tarts and ignored because none of the ingredients really grabbed me (no chocolate?) At the urging of our Philly guest, I decided not to swat this idea away and see what the buzz is all about (someone please laugh here!)
So why do people want to eat a pie with a reference to “flies” in it? And does the name refer to those pesky insects that show up randomly or is it just a nickname? Well, a little of both. It’s said that because of the high molasses content flies are drawn which requires one to “shoo them away” – hopefully before they execute the perfect landing on top (eww!)
On a serious note, Shoofly pie is considered a custard type in the same “pie family” as pecan and Chess pie (“jus pie”). Chess pie is a Southern specialty similar to pecan but without the nuts. Shoofly is famous in Pennsylvania Dutch country and is thickened with a streusel to more closely resemble cake. This delight of a dessert made it’s way into our lexicon in the mid 20’s and can be mail ordered today if you’re willing to shell out a few bucks.
For those who prefer to make and bake their own pie the following recipe is from my friend Jen and it’s been passed down four generations in her family. Her father made sure to note that “there’s nothing better in the morning than shoofly pie and a good cup of coffee” and I reckon he’s probably right!
Nana’s Shoe Fly Pie
Recipe courtesy of the Gilburg family, Lancaster PA.
Make or purchase crust for an 8 inch pie
Stir crumb topping ingredients in a small bowl:
- 1 ½ cups flour
- 1 cup brown sugar
- ¼ cup butter
Pie filling*
- ½ cup baking molasses (Brer Rabbit)
- ½ cup baking soda**
- ½ cup boiling water
*Make sure the water is boiling…the mixture will fizz so be sure to place the ingredients in a medium sized bowl. Stir together and pour into crust. Top with crumb mixture. Bake at 350 degrees for 30 minutes. Enjoy!
**Editor’s note: we’ve received feedback that the original amount of baking soda (1/2 cup) rendered this pie too salty. The recommendation is for less baking soda in the amount of 1 teaspoon.
Also, here’s another recipe to try.
Hello, – Clare Offre here from Pittsburgh! I found your blog early this morning while searching desperately for a ShooFly Pie recipe. I wanted to let you know that this recipe is the best ShooFly Pie recipe I’ve come across. My teenaged daughters would call it – “da Bomb!” I made it this mornig and it came out perfect. The filling was just heavenly.
Clare- my mother is bursting with pride over your rave review of her nana’s recipe!
To those of you who are not from Pennsylvania and would wonder why on earth someone would search “desperately” for a recipe where 1/3 of the ingredients is indeed 1/2c. of baking soda (and sans chocolate no less!)- I encourage you to give our state pie a try (great à la mode).
And per my dad’s advice- be sure to save a slice for breakie!
I had to laugh when I saw this because my husband is a big shoo fly pie fan and always has to buy one when we visit his home town in Pa. This is a recipe I will have to make.
i’m a big fan of shoofly pie, but this recipe needs to be baked with 1/2- 1 tsp of baking soda, NOT 1/2 cup. we tried following this recipe and the flavor of baking soda rendered the whole pie bitter, salty, and in all ways inedible.
I was so excited to try this pie, but I should have read manju’s comment first! Is it supposed to have that much baking soda? The pie we made turned out VERY salty.