|Alternative names||Shoo-fly pie|
|Place of origin||United States|
|Region or state||Pennsylvania|
|Main ingredients||Pie shell, molasses|
|Variations||Montgomery pie, chess pie|
|Cookbook:Shoofly pie Shoofly pie|
The shoofly pie's origins may come from the treacle tart with the primary difference being the use of molasses rather than golden syrup. A Montgomery pie is similar to a shoofly pie, except lemon juice is usually added to the bottom layer and buttermilk to the topping. A chess pie is also similar, but it is unlayered.
Shoofly pie also comes in two different versions – wet bottom and dry bottom. The dry bottom version is baked until fully set and results in a more cake-like consistency throughout. The wet bottom version is set like cake at the top where it has mixed in with the crumbs, but the very bottom is a stickier, gooier custard-like consistency.
- The Encyclopedia of American Food & Drink (ISBN 0-86730-784-6), by John Mariani.
- Stern, Jane (Jun 4, 2009). 500 Things to Eat Before It's Too Late: and the Very Best Places to Eat Them. Houghton Mifflin Harcourt. p. 101.
- History notes on pie and pastry
- Shoofly Pie, Amish Country News
- History of Shoofly Pie
- Traditional Shoo Fly Pie Recipe
|Wikimedia Commons has media related to Shoofly pies.|
- "Pebble-Dash" or Shoo-Fly Pie, a page from a 1915 cookbook (Mary At The Farm And Book Of Recipes Compiled During Her Visit Among The "Pennsylvania Germans") at the website of the Michigan State University Library
- Shoo-fly, don't Amish me, a March 2006 Yale Daily News article on the pie which includes a recipe