5 from 1 vote

The Original Shoofly Pie

This Shoofly Pie is based on molasses and coffee which is a really delicious, sticky combination. The tender pastry used in this recipe is quite unique using a little white wine.
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Servings: 8 servings
Author: Greg Patent



  • 1 1/4 cups plain flour
  • 70 grams cold salted butter (cut into tablespoon sized pieces)
  • 2 tbsp. extra virgin olive oil
  • 1 large egg yolk
  • 3 to 5 tbsp. dry white wine


  • 1 cup plain flour (plus 2 tbsp)
  • 1/2 cup granulated sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • 115 grams cold salted butter (cut into tablespoon sized pieces)


  • 1/2 tsp. baking soda
  • 3/4 cup warm coffee
  • 3/4 cup unsulphured molasses


To make the dough:

  • In medium bowl, rub the the flour and butter together with fingertips until mixture resembles medium fine crumbs. Separately in a jug or small bowl, mix together olive oil, egg yolk and 3 tablespoons.
  • With a fork or knife stir the liquid to the flour until it just comes together. You may need a little more wine but just add it a teaspoonful at a time.
  • Form a disk about 1" (2.5cm) thick, wrap with plastic and refrigerate for an hour. This dough can be made the day before.
  • Unwrap the dough, and place between 2 layers of non-stick baking paper. If it is too firm you may need to leave it for 10 or 15 minutes. Otherwise, tap it gently with the rolling pin to soften it slightly. This makes it easier to roll - a great technique. Roll the dough from the centre outwards. Use a little flour if it is really sticking. Adjust the paper to help you.
  • Spray a 9" (23cm) pie plate with cooking spray. Remove the top sheet of paper from the dough, and carefully invert onto the pie plate. Peel off the paper and gently lift and push the dough into the pie plate so that it fits into the corners and up the sides. Trim the excess pastry leaving 1/2" (about 1.5cm) overhang. Fold the excess back onto itself to make a double thickness and turn it upright to make a high standing rim around the edge. Flute the edge by pinching at regular intervals.
  • Refrigerate for 1 hour.
  • Preheat the oven to 425F (220C)


  • Put all the topping ingredients into the bowl of a food processor fitted with the metal blade and process 15 to 30 seconds until the texture of fine crumbs.


  • In a small bowl, dissolve baking soda in the warm coffee. Then stir in the molasses and keep stirring for 1 to 2 minute until the molasses is completely dissolved. The liquid becomes lighter in colour at the top and very bubbly.
  • Pour the filling into the unbakied pie shell. The gradually sprinkle on the crumb mixture. Start at the outer edges of the pie and work your way in using all the crumbs. A thicker layer on the outer edges prevent the filling from bubbling over while baking.
  • Carefully place the pie into the oven and bake for 15 minutes.
  • Reduce the oven temp. to 350F (180C) and bake another 35 to 40 minutes or until the crumb topping is golden brown and the center of the pie is firm and cake-like. When pressed gently, the top of the pie should spring back and a toothpick inserted will come out clean.
  • Enjoy this pie warm or at room temperature.


Calories: 477kcal | Carbohydrates: 63g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 263mg | Potassium: 511mg | Fiber: 1g | Sugar: 36g | Vitamin A: 610IU | Calcium: 85mg | Iron: 3.2mg