Break up any lumps in the brown sugar (use your fingers, a fork, or both...actually it's kind of fun!)
Whisk together the eggs, then add in the brown sugar, butter, salt, and vanilla, stirring until well combined and smooth. Pour the batter into the pie pan.
Bake for 45-55 minutes or until golden brown. Check to see that the pie is baked through (it will be gooey but it should be set). If you're making a 6-inch pie (see Recipe Notes), reduce the baking time to 30-40 minutes. If you make one deep dish (instead of two 9-inch pies), then increase baking time slightly.
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). Serve with fresh whipped cream or vanilla ice cream, if desired.
I like my all-butter pie crust recipe (use the 9-6-3 recipe ratio), but you can use a homemade or store-bought shell, your choice.You can double the recipe (using 3 eggs) to make a 9-inch deep-dish pie. If you want a to use a 6-inch pie pan, prepare 1/2 the recipe (using just 1 egg).Light brown sugar is fine, but dark brown sugar really emphasizes the molasses flavor.You may need to put aluminum foil around pie crust edges about halfway through the cooking time to prevent them from getting too brown.
Southern Brown Sugar Pie
Amount Per Serving (1 slice)
* Percent daily values are based on a 2,000 cal per day diet.
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Southern Brown Sugar Pie https://www.scotchandscones.com/southern-brown-sugar-pie/ November 9, 2018