2large eggs, at room temperature, see Recipe Notes
¼cupunsalted butter, melted
2tsppure vanilla extract
fresh whipped cream or vanilla ice cream, optional
Preheat the oven to 350°F.
Prepare the crust: Prepare a single pie crust recipe. Roll out the pie dough, then ease into a 9-inch pie pan. Chill the pie shell while you prepare the filling.
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!
I recommend my homemade all-butter pie crust recipe, using a 9-6-3 recipe ratio.Dark brown sugar really emphasizes the molasses flavor, but you can use light brown sugar as well.You may need to put aluminum foil around pie crust edges about halfway through the cooking time to prevent them from getting too brown.For a 9-inch deep-dish pie, double the recipe, using 3 eggs, and increase the baking time to 55 to 60 minutes.For a 7-inch pie pan, prepare ½ the recipe, using just 1 egg, and reduce the baking time to 30 to 40 minutes.If you prefer your pie in hand-held form, consider making Brown Sugar Pie Bars. They're portion-controlled bits of pie goodness!