The Origin and History of Shoo Fly Pie

Traditional Pennsylvania Dutch Shoo Fly Pie

Shoo fly Pie is a crumb topped molasses pie that dates back to the American colonial era. It originated with the “Pennsylvania Dutch,” Mennonites and Amish, who settled in the Lancaster County area of Pennsylvania around 1730. These early settlers arrived to America by boat, bringing with them staples of their diet that could survive the long voyage. These staples included molasses, flour, sugar, lard and spices. Since they arrived in the new land during the late fall, they mostly “made do” with the supplies they brought, until they could reap a harvest from the next growing season. The resourcefulness of the women settlers to make something from their limited larders inspired the creation of Shoo Fly Pie.

All types of pies were and are a part of everyday meals for the

“Pennsylvania Dutch” and the most famous is the Shoo Fly Pie. Traditionally, this wasn’t a fancy or special occasion dessert, but something frugal for when supplies were scarce. The recipe can be found in Amish or other historical cookbooks with names like “Molasses Pie”, “Centennial Cake”, “Granger Pie” and “Shoo Fly Pie.” The name “Shoo Fly” is said to have come from the need to shoo away flies that are attracted to the sweet & sticky molasses in the cooling pies. The name has also been attributed to the 19^th century brand of “Shoo Fly Molasses.”

Today, even though traditional dishes are mostly served at home, on weekends and at church fundraisers, one can still find this popular pie in many of the restaurants and bakeries that are located in Amish country.  This super rich pie is  more like a crumb topped coffee cake with a gooey  jam-like molasses bottom. (There are two varieties "wet bottom" and "dry bottom".) The "wet bottom" style, with its cake-like top and stickier, gooier custard-like textured bottom, is the one most commonly found in bakeries and restaurants. 

The pie has a flavor similar to gingerbread and is typically served slightly warm and topped with whipped cream. (I prefer the pie chilled.) Some refer to this pie as a "breakfast cake" to be served early in the morning with hot coffee, but any time of day will do. There are many different recipes for Shoo Fly Pie, but most authors do agree upon the history of this dish. You can find a recipe for my favorite "wet bottom" version of this colonial favorite at: carriekitchencreations@blogspot.com.

A slice of Shoo Fly Pie topped with homemade whipped cream.