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–+ servings
Slice of Brown Sugar Pie on a white plate with the sliced pie in the pie pan in background.

Southern Brown Sugar Pie

By Tammy Spencer
This Southern Brown Sugar Pie has a rich, gooey brown sugar filling with the soft texture of pecan pie - without the pecans! Made with just five filling ingredients, this easy old-fashioned pie is a crowd-pleasing dessert for Fall gatherings, holiday tables, or anytime you're craving a simple Southern treat.
5 from 15 votes
Prep Time10 minutes
Cook Time55 minutes
Cooling Time1 hour
Total Time2 hours 5 minutes
Servings: 12 slices
Calories: 158kcal

Special Equipment

Ingredients

For the crust

For the filling

  • 2 (100 grams) large eggs, at room temperature, see Recipe Notes
  • 1⅛ cups (240 grams) brown sugar, packed, see Recipe Notes
  • ¼ cup (57 grams) unsalted butter, melted
  • 2 teaspoons (2 teaspoons) pure vanilla extract
  • ¼ teaspoon (¼ teaspoon) kosher salt

To finish

  • whipped cream or vanilla ice cream, optional

Instructions

  • 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 in the freezer for 15 minutes while you prepare the filling.
  • Make the filling: While the pie shell is chilling, whisk 2 large eggs in a large bowl. Add the 1⅛ cups brown sugar, ¼ cup unsalted butter, 2 teaspoons pure vanilla extract, and ¼ teaspoon kosher salt, 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 the filling is golden brown and the center is soft, not liquid. It will puff up during baking, but will settle as it cools.
    You may need to put aluminum foil around pie crust edges about halfway through the cooking time to prevent them from getting too brown.
  • Allow pie to cool on a cooling rack, then refrigerate for at least an hour to set up further.
  • Serve chilled or at room temperature. Top with fresh whipped cream or vanilla ice cream, if desired.
  • Storage instructions: Brown Sugar Pie will keep in the refrigerator for 3 to 4 days. Serve it chilled, at room temperature, or gently warmed.

Recipe Notes

I recommend my homemade all-butter pie crust recipe, using a single crust 9 : 6 : 3 recipe ratio of flour, butter, and water (by weight).
Either light or dark brown sugar works. Light brown sugar gives the pie a milder caramel flavor, while dark brown sugar adds deeper molasses notes.
Pie sizing options: While the recipe as written makes one 9-inch pie, you can easily scale it up or down.
    • For two 9-inch pies: Double the ingredients - except use 3 eggs - and bake for 45 to 55 minutes.
    • For a 9-inch deep-dish pie: Double the ingredients - again using 3 eggs - and increase the baking time to 55 to 60 minutes.
    • For a small batch pie using a 7-inch pie pan: Halve the ingredients 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!

Nutrition

Serving: 1slice | Calories: 158kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 137mg | Potassium: 54mg | Fiber: 1g | Sugar: 19g | Vitamin A: 169IU | Calcium: 29mg | Iron: 1mg