Southern Brown Sugar Pie is quick to make (only 5 ingredients!), richly flavored, and pleasingly sweet. It's a super easy crowd pleasing pie!
Back when I was in culinary school, one of the first lab classes I took was American Regional Cuisine (ahh…memories).
Each week we made a meal based on the area of the country we were studying, and it was an interesting class for me because I was unfamiliar with many of the dishes.
When we got to Cuisine of the South, there were lots of new dishes for me (Hush Puppies? Hoppin’ John Salad? Shrimp Perloo?). Some items I had known and loved, especially desserts like Pecan Pralines, but had never made.
I discovered another unfamiliar but wonderfully easy and delicious pie, and I wanted to share it here. Dear Reader, let me present Southern Brown Sugar Pie!
What is Brown Sugar Pie?
Well, eight if you're making the pie crust, which I usually do. Don't be picky.
Just mix and pour
Making the pie is as simple as mixing all the filling ingredients and pouring it into an unbaked pie shell. And boy, does the house smell good while it's baking!
The filling does puff up during baking, but settles down nicely once cooled. Plus the top becomes crispy and craggly from the melted brown sugar. Yum!
Scale the Brown Sugar Pie recipe up or down
I scaled my version of the recipe for Brown Sugar Pie down from the original to make one 9-inch pie. I've also made one Brown Sugar Pie for Two in a 7-inch pie pan using one egg and less baking time.
If you want a deep dish or two 9-inch pies, just double the recipe (except use three eggs) and just adjust the baking time accordingly.
I've even converted the recipe into Brown Sugar Pie Bars, a fun twist for pie in bar form. They're portion-controlled bits of pie goodness you can hold in your hand.
Served with fresh whipped cream, Brown Sugar Pie really is a crowd pleaser, especially since most people (in my acquaintance, at least) haven’t had it before. And it pairs beautifully with a wee dram of Balvenie Doublewood if you're so inclined.
I highly recommend you give it a go!
Slainté! L’chaim! Cheers!
Recipes for pie
Pies can be sweet or savory, and there are so many fillings from which to choose. From fruits to nuts and custards, there's bound to be a pie that catches your fancy! Here are a few choices to try.
Recipes for pie crust & more
Need a base for a recipe? No problem! Here are recipes for a basic pie crust, graham cracker crusts, and a shortcrust pastry. Plus how to make a lattice pie crust!
Southern Brown Sugar Pie
For the crust
- 1 single pie crust, homemade or store bought, see Recipe Notes
For the filling
- 2 large eggs, at room temperature, see Recipe Notes
- 1 cup brown sugar
- ¼ cup unsalted butter, melted
- 2 tsp pure vanilla extract
- ¼ tsp kosher salt
- fresh whipped cream or vanilla ice cream, optional
- Preheat the oven to 350°F.
- Make the filling: While the pie shell is chilling, whisk the eggs in a large bowl. Add the brown sugar, butter, salt, and vanilla and whisk together until the filling is well combined and smooth.
- Pour filling into the chilled pie shell.
- Bake the pie for 45 to 55 minutes or until golden brown. Check to see that the pie is baked through. It will be gooey but should be set. The filling will puff up during baking, but will settle as it cools.
- Allow pie to cool on a cooling rack, then refrigerate to set up further.
- An hour before serving, take the pie from the refrigerator and allow to come to room temperature (not strictly necessary, but that's how I like it).
- Top with fresh whipped cream or vanilla ice cream, if desired. Serve & enjoy!