7 Pennsylvania Shoofly Pies That Taste Like Pure History

Growing up in Pennsylvania Dutch country, I learned that shoofly pie isn’t just dessert—it’s edible history.
These molasses-based treats date back to the 1880s when resourceful Pennsylvania Dutch families created them as winter staples when fresh fruit was scarce.
Named for how the sweet molasses attracted flies that needed “shooing” away, each bakery puts their unique spin on this iconic dessert. I’ve spent years sampling these sticky-sweet treasures, and these seven spots serve slices that transport you straight to simpler times.
1. Dutch Haven’s Legendary Original

Blue windmill on the roof! That’s how you’ll spot Dutch Haven on Lincoln Highway, home to what I consider the gold standard of shoofly pies. Their recipe hasn’t changed since 1946, and I swear you can taste the decades of perfection in every bite.
The balance between gooey bottom layer and crumbly top is absolutely perfect—not too dry, not swimming in molasses. My grandmother would drive 40 miles just for a slice of this nostalgic treat.
Fun fact: They ship over 40,000 pies nationwide each year! While other bakeries have come and gone, Dutch Haven’s shoofly pie remains steadfast, like a delicious time capsule of Pennsylvania Dutch heritage.
2. Bird-in-Hand Bake Shop’s Farmhouse Creation

Tucked away on a quiet country road, this Amish-run bakery captured my heart the moment I stepped inside. Their shoofly pie recipe comes straight from the owner’s great-grandmother, handwritten on a weathered recipe card that hangs proudly behind the counter.
What makes their version special is the hint of cinnamon that warms each bite. The family uses locally-sourced molasses that gives their pie a distinctly deep, almost smoky flavor profile you won’t find elsewhere.
Watching the bakers work through the shop’s open kitchen window adds to the experience—flour-dusted aprons and all! No modern mixers here, just generations of baking wisdom folded into every pie.
3. Kauffman’s Fruit Farm & Market’s Molasses Marvel

Lightning struck twice the day I discovered Kauffman’s shoofly pie! Their century-old family recipe uses blackstrap molasses—bolder and less processed than what most bakeries use—creating a robust flavor that practically jumps off the fork.
The pie sits higher than most, with three distinct layers instead of the typical two. That middle cakey section between the wet bottom and dry top creates a textural masterpiece that keeps me coming back season after season.
The Kauffman family has tended the same orchards since 1915, and I love that they serve their slices with a dollop of apple butter made from their own fruit. The combination of molasses and apple creates flavor magic you simply must experience.
4. Dienner’s Country Restaurant’s Breakfast Tradition

Morning sunshine streams through the windows at Dienner’s as farmers gather for coffee and—yes—shoofly pie for breakfast! This charming restaurant serves the most unique version I’ve encountered: a breakfast shoofly pie with a hint of espresso in the molasses mixture.
The Dienner family explained to me that historically, shoofly pie was indeed a breakfast food, often enjoyed with strong coffee before a day of fieldwork. Their crumb topping includes a touch of salted butter that perfectly balances the sweetness.
What really sets their pie apart is the slightly thicker crust, made with lard rendered from their own farm animals. Old-world techniques create flavors that simply can’t be replicated with modern shortcuts.
5. Lapp Valley Farm’s Grass-Fed Goodness

Cows grazing in green pastures provide the secret ingredient to Lapp Valley’s extraordinary shoofly pie—fresh cream from grass-fed Jerseys! The family-run dairy farm incorporates their own cream into both the crust and filling, creating a richness that transforms this humble pie into something truly luxurious.
Their “wet-bottom” style features a molasses layer so perfectly set it holds its shape when sliced yet melts the moment it hits your tongue. The contrast between the gooey filling and the substantial crumb topping creates texture heaven.
Owner Rachel Lapp shared that during autumn harvest, they add a whisper of maple to the crumb mixture—a seasonal secret that keeps locals coming back when the leaves begin to turn.
6. Miller’s Smorgasbord Bakery’s Heritage Recipe

Grandma Miller’s handwritten recipe card hangs framed above the bakery counter, yellowed with age but preserved like the culinary treasure it truly is. Five generations of millers have followed these exact measurements since 1929, refusing to alter a single teaspoon despite changing tastes.
Their shoofly pie features the most perfectly balanced molasses flavor I’ve ever tasted—neither too bitter nor cloyingly sweet. The secret? A blend of three different molasses varieties that creates remarkable depth.
Watching the bakers work their magic through the viewing window, I noticed they still use wooden spoons and hand-mixing techniques. When I asked why they don’t modernize, the baker winked and said, “You can’t rush history into a mixing machine.”
7. Shady Maple Smorgasbord’s Grand Finale

Royal treatment awaits shoofly pie at Shady Maple, where this humble dessert holds court among hundreds of offerings at Pennsylvania’s largest buffet. Their version stands tall—nearly twice the height of standard pies—creating a showstopping dessert that draws gasps from first-time visitors.
The bakers incorporate sorghum alongside traditional molasses, a nod to early Pennsylvania Dutch settlers who grew this crop. This unexpected ingredient creates a honeyed undertone that distinguishes their recipe from all others I’ve sampled.
Despite serving thousands daily, each pie is still hand-mixed and baked in small batches. I’ve watched the dessert trays empty within minutes of being brought out, proving that even in this massive establishment, history and tradition still reign supreme.