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Vegan Shoofly Pie

This vegan shoofly pie features a rich molasses filling topped with a crumbly topping, offering a delightful contrast in textures perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 vegan pie crust Forms the base of the pie.
For the crumb topping
  • 1 cup all-purpose flour Provides the foundation for the crumb topping.
  • 1/2 cup light brown sugar Adds sweetness and moisture.
  • 1/4 teaspoon fine sea salt Enhances overall flavor.
  • 1/2 teaspoon ground cinnamon Infuses a warm, aromatic touch.
  • 1/4 cup vegan butter Ensures a rich and flavorful topping.
For the filling
  • 1 cup unsulphured molasses Delivers a deep, sweet flavor.
  • 1 teaspoon baking soda Helps the filling rise slightly.
  • 1/2 cup boiling water Activates the baking soda.
  • 1 teaspoon vanilla extract Enhances taste with warmth.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and prepare your pie crust.
  2. Place the vegan pie crust into a 9-inch pie plate and chill in the fridge until needed.
Make the crumb topping
  1. In a medium bowl, whisk together the flour, brown sugar, sea salt, and cinnamon.
  2. Add the cold, cubed vegan butter and rub it in with your fingers until chunky crumbs form.
  3. Set the crumb mixture aside in the fridge until ready to use to keep it firm.
Prepare the molasses filling
  1. In a heatproof bowl, combine the molasses and baking soda, stirring until well mixed.
  2. Gradually pour in the boiling water while stirring continuously; the mixture will foam.
  3. Incorporate the vanilla extract until the mixture is smooth.
Assemble and bake the pie
  1. Pour the molasses filling into the cold unbaked pie crust and evenly sprinkle the crumb topping over it without pressing down.
  2. Place the pie on a baking sheet to catch drippings, then put it in the oven.
  3. Bake at 425°F (220°C) for 10 minutes to set the topping.
  4. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for an additional 35–40 minutes.
  5. Check that the topping is deep golden brown and the filling is set with a slight jiggle in the center.
Cooling
  1. Remove the pie from the oven and cool on a rack for at least 1–2 hours before slicing.

Notes

Serve warm or at room temperature. Pair with dairy-free ice cream or drizzle with maple syrup for added sweetness.