I’ve spoken many times about my obsession with food from the Southern United States. From a purely surface view, the lyrical names always draw me in and upon closer inspection, the list of ingredients could have you either running away scared at the amount of butter and sugar or running towards it in a slightly perverse way. Of course I’m the latter.
It was cold and rainy weather but then out came a rainbow
Originally a recipe from the Pennsylvania Dutch and Amish, the Shoo-fly Pie (named because of the flies that it tends to attract that need to be “shooed” away) is a molasses pie with a delicious crumble topping. I confess that I do have an ulterior motive. It’s getting cold here in Sydney – seemingly suddenly so – and last night when I woke up at 4am I looked at the ceiling to where we have the weather projected from our weather station clock and saw that the dreaded numbers flip from 11.0 degrees to 10.9. Abominable really. And may I add we are supposed to still in Autumn?
If you make your own crust, it is a bit of a production and for this recipe I’ve just specified that you buy a pre-made crust so that the pie is incredibly easy to do). I tried to do something fancy with the crust, for no reason but to be decorative but it turned it from a very easy pie into a huge production. Nevertheless once cooked, I stuck my fork into the pie to see what it was like. The grainy sand part on top is a delicious, buttery crumble topping, but the molasses layer underneath is thick and rich and smokey. My husband gulped it down, loving the sweetness. I liked the first few bites but found myself worrying about my blood sugar levels half way through. And we know that’s no way to truly embrace Southern Cuisine.
Wet Bottom Shoo-fly Pie
An original recipe by Not Quite Nigella
- 1 pre-baked shortcrust pastry crust
For filling
- 3/4 cup/6 fl oz molasses
- 3/4 cup/6 fl oz water
- 1 teaspoon bi carbonate of soda
- 2 cups/8oz plain flour
- 3/4 cup dark brown sugar or muscovado sugar
- 125g/4oz cold, unsalted butter cut into 1cms cubes
For filling
1. In a bowl place molasses and boiling water. Sprinkle bicarb on top and it will foam.
2. In a food processor blitz flour, dark brown sugar and butter cubes until it resembles fine breadcrumbs.
3. Pour the molasses mixture on the bottom of the cooked crust. Then sprinkle the flour mixture on top of the molasses mixture evenly. Bake in a 180C/350F oven for 35-40 minutes until the filling is set. Cool and then slice.
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43 Comments | Add your own
oh this looks divine. Surely the right choice when you have to increase your energy level
An Aussie after my own heart! LOL!! The shoo-fly is something that I buy a slice of every time I visit PA Dutch country. Hey, just let me know if I can ever send you some southern staples or treats. I would be happy to oblige. Chef Francisco is coming to see me in July, maybe I can send a suitcase of southern delights back to you.
I’ve never had shoo-fly pie. But I know it wouldn’t be too sweet for me!
Sounds lovely. Thanks for the photos, I would have been concerned about sprinkling the flour mixture over the molasses mixture – but it worked so well.
It is getting quite cold… and dark in the mornings too.
The name of the pie, the pie crust decoration and the rainbow – so cute! I’ve had a half jar of molasses that I had no idea what to do with, might give this a go, thanks!
Love the design you made with the pie crust! It looks delicious… I love molasses, I’m sure I’ll like this recipe!
I’m surprised that something this good looking is so simple to make! The best thing about the cold weather is being able to eat nice, warm things like this
I wasn’t sure when I read the title of this post, but then I saw the curls on the crust, and I was sold! Just a small slice, please.
the name of this pie always makes me giggle…”Shoo, fly!”
This def looks really sticky and yummy!
I do not like shoo fly pie, it is too sweet for me. I also do not like pecan pie either for the same reason. My favorite pies for cold weather are pumpkin and sweet potato pies. Both can be made using pre-made crusts but I control the amount of sugar and spices going into them. Heavy on the spice and light on the sugar!
ohhh – yum! But I think I would only need a tiny sliver of that one!
I’m very impressed with your patience making all those little pastry curls. They look lovely! Shoo-fly pie is a cute name too.
what a beautiful pie crust design! you never cease to amaze me
You know, I went looking for molasses the other week and couldn’t find it anywhere. Not in health food shops or in hippy organics place, supermrket nowhere. Ended up using treacle.
I love how on any given day here I could be transported to the south of the US and then the day before its france and then another day its morocco and then its china!! =)
I love what you did with the crust – I do things like that, too, thinking it’s just a nice little touch and it ends up taking the most time and effort. But it looks totally worth it.
Now I want to make some shoo-fly pie, I looove molasses.
That pie looks really pretty! And the crumble molasses mixture sounds really delicious!
I love the name of this pie! shoo fly! hahaha funny! and it looks amazingly delicious too!
Woah that’s basically a sugar pie!
Once again, Lorraine brings the wonderfuly unusual (in these parts anyway)!
Hi snooky doodle-Thankyou so much! Yes it’s very sweet indeed and packed with a lot of energy!
Hi Bethie-You guys definitely have the best pies there and the best range! Aww shucks, you are too sweet Bethie! Likewise if
you ever want anything from Australia I’m happy to send you anything! Perhaps Chef Francisco wouldn’t mind facilitating a swap!
Hi Barbara-Fantastic! Well if you like molasses this is the pie for you!
Hi Anita-thankyou! I know, I hesitated as it sounded wrong to do it but I guess that’s the way it’s supposed to be done
Yes it got dark at 3.45pm today because of the rain. My photos will have to wait til tomorrow!
Hi Steph-Thanks! There’s one good side to the rain and that’s possible rainbows! Hehe I was exactly the same -half a jar doing nothing but sitting there!
Hi Steph-Thankyou! It was such a pain but I loved the look in the end
Hi Betty-I know, it was so easy! Yup I agree, pies and baked goods taste so much better in the cold
Hi Belle-Haha yes it sounds quite strange doesn’t it? I loved those curls although I need to set aside an extra half hour to do those next time
Hi Sophia-It’s so funny isn’t it and really sticks with you! Thankyou
Hi Julia-I like pecan pie but wasn’t as taken with this as I am not a huge molasses lover. However as far as pies go, I’ve
never met one I didn’t like-with a lot of sugar or not!
Hi Renee-Hehe yes true although the way hubby was knocking it back he didn’t seem to have an issue with the sugar
Hi Arwen-Thanks! I tired halfway through but figured that halfway was not going to look very good at all
Hi Alexandra-Aww thankyou! That’s so sweet!
Hi Reemski-Really? I found it at Coles although that was a while ago. I’m sure you could use treacle or olden syrup in a pinch.
Hi Brianna-Hehe actually that’s true, I love living here as I can get food from all over the world!
Hi anna-Thankyou! Yes I thought I’d do it just to see whether it worked and then from now on just do it for a special occasion
Ahh if you do you’ll love this! 
Hi yaelian-Thankyou so much!
Hi Dorothy-Isn’t it the cutest name!
Thankyou!
Hi Esz-Hehe kind of yes! But with crumble on top
Thankyou! That’s such a wonderful compliment! 
Snap! I am also obsessed with food from the South. Have you seen http://www.roadfood.com ? Totally fascinating, especially the little hoky places I am sure I would be too afraid to eat in.
Oh the pie looks great! Must have taken a long time for the decoration, but time well worth spent I’ll say! Must be nice to have a slice (or two) with a hot cup of tea!
I’ve never heard of this neat pie before, it looks really delicious! I can’t wait to try this!
Hee hee mmmmmm pieeee ^^! That first photo of the food processor is making my left AV valve slam shut just by looking at it haha but I sooo want mmmm!
shoo fly, don’t bother me–let me eat this entire pie in peace.
We hail from the Southern U.S. (North Carolina and Florida), so we miss these kinds of treats! It would be so nice to have a slice right now.
I went to college near the Amish country and never knew what shoo-fly pie was! Sounds decadent though!
I love your blog (made the rosemary loaf cake the other day and just kept going back for thin slices), and I’m so glad you made this!
Someone mentioned this pie to me, and it seemed like something worth trying since I had the molasses, but the thought of it being too sweet kept me away, so it’s good knowing that it probably would be too sweet for my liking after all. I love pecan pie (there are some that aren’t so sweet), and one common thing to do is to add a bit of chocolate and maybe coffee to cut the sweetness. I thought of doing that to shoo-fly, and now that you mentioned the sweetness, I’m definitely going to add some unsweetened chocolate to cut it and give the pie some depth.
What an attention drawing name.. very pretty & very unusual.
oooh gosh! All that butter and Sugar! >_>
I admit, that does draw me in, and seems like it would be wonderful to try.
If we’re talking about a Paula Deen recipe then I run away. This, however, sounds alright to me.
I really liked the pastry curls at the edge of the crust. Ooh, for a slice – so toothsome!
MMMM…Lorraine! This looks so delicious! Rich, decadent, fab & tasty looking: a lot of calories but sometimes you have to indulge yourself with some home baked excellence! MMMMMM….
The pie looks great. I love the curls you’ve added for decorations. That must have taken lots of time and effort!
Btw your alarm clock sounds cool. Where can I find one of those things?
Ok, several things,
1. Weather projected clock?!? So cool!
2. Where in the world did you find molasses? I have been looking everywhere and was just about to ask my mom to send me some over.
3. The detail on your pastry crust is amazing!
4. Such a pretty view and what a great photo of the rainbow.
5. I too love Southern (American) food (we just call it Southern). I particularly love anything from the New Orleans area, mmmm gumbo.
Fantastic post, one of my favorite yet.
This sounds fantastic! And the crust looks so beautiful!
Love the “fancy” edge of the crust!
This pie looks delicious, and I adore your decorative crust. I had shoo fly pie 10 years ago on my first and only trip to the States, and haven’t had it since – this makes me long for a big slice.
Hi Belinda-Hehe excellent site! Thankyou, I hadn’t seen that but I’d love to do a road tour of the US!
Hi Yas-Thankyou! It took about 45 minutes, halfway through I was so tempted to give up but I figured a half decorated crust was a bit lame
Thanks, yes it’s great with tea! 
Hi 5 Star Foodie-I remembering hearing about it afew years ago but helf off on making it but now I’m into pies
Hi FFichiban-Haha yes the pie man Ffichiban! Do you make them or do you just eat them?
Hi grace-Haha that was my hubby!
Hi The Duo Dishes-Ahh cool so you have had all manner of wonderful pies! Lucky you!
Hi maris-It is really sweet and rich but oh so good
Hi Sairis-Oh YAYY!! hehe me too, I loved the sugar topping on that loaf. I love pecan pie and I don’t mind its sweetness. For
me, it was more the molasses taste which is a bit aniseedy which I don’t really like (I hate licorice). But if you like molasses and pecan pie, I’d say go for it!
I like the idea of adding chocolate to it too! I’d love to hear how it goes 
Hi Soma-Thankyou so much!
Hi ArtemisIII-Haha yes! It’s not a diet pie by any means although I suppose what pie is?
Hi Jude-Hehe oh you’re not a Paula Deen fan? I love her accent and the recipes I’ve tried
Hi Midge-Thankyou! They were a pain but they had a nice effect
Hi Sophie-Thankyou!
Yes sometimes only butter and sugar will do-in copious amounts 
Hi foodie-central-Thankyou! It was time consuming and I don’t think I’d do it unless it was for a special occasion but I
really like the effect. We got ours at David Jones (it was on our wedding registry) and it’s by Oregan Scientific Model
BAR228P. It’s one of the best purchases ever!
Hi Feasting on Art-Thankyou! Let me answer all of your comments one by one
1. Yes it’s the best thing ever! Details in my reply above-it’s awesome
And it was good in away that it was dark as the rainbow showed up!
2. I had it in my cupboard from a while back but I think I would have just bought it at Coles?
3. Thankyou!
4. Thanks, we love our view
5. Oh yesssss, New Orleans food. Sooo good! *drools*
Hi Pigpigscorner-Thankyou so much!
Hi Jenn-Hehe thanks so much!
Hi Cakelaw-Thankyou! Awww what a great food memory! I would love to go to the US just to eat pie
Love the little decoration on the pie crust. Very cute!
Hi Julia-Thankyou so much!
Am I the only one who noticed that there’s no temperature to bake it at, or did I miss something? Also, you said to ‘Pour the molasses mixture on the bottom of the cooked crust’ when the pie crust is clearly uncooked.
Hi Meaghan-I added the temperature which should be 180C or 350f. I recommended using a pre baked pie crust too to make it easier although I didn’t for my recipe and pictures so the instructions are for using a pre baked one.
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