This Brown Sugar Pie is rich, custardy and my new go-to dessert recipe for holiday potlucks! It’s super easy and is sure to be a crowd-pleaser because the taste is outrageously delicious.
With just 4 ingredients and a whisk, you can create two pies that will steal the show. If old-fashioned desserts are your favorite, you HAVE to give this one a try!
I have a wicked sweet tooth and have a soft spot for those old-fashioned desserts that use only a few ingredients but create sweet magic. This recipe is just that. Like a chess pie or buttermilk pie, this recipe turns a few simple things into a crave-worthy dessert!
Why this recipe works
This recipe was born out of trying to make do with what little supplies people had. Sometimes referred to as “desperation pie,” this is a recipe that shouldn’t be ingnored. BECAUSE IT’S DELICIOUS!
The best way to describe a southern Brown Sugar Pie to say it tastes a bit like pecan pie, but without the pecans. Boom. We all know that the filling is the best part.
It makes two pies which makes this a great dessert for a crowd. I’ll be adding this into our Thanksgiving menu from now on because although I’m not technically allowed to change our traditions, people tend to give me a little leeway when I introduce a dessert as tasty as this one.
This Brown Sugar Bacon Butter was the last thing I was able to get on the holiday rotation… And a Brown Sugar Pie will pair perfectly with my favorite Fireball Pumpkin Pie.
While I don’t think I am a great baker, this recipe is almost fool-proof. While there is a bit of decision-making that needs to be done around if the sweet pie is cooked enough, it’s great for beginning bakers.
With a lightly caramelized top and a custard-like texture, this Brown Sugar Pie has moved into my top 5 favorite desserts ever invented. Do you know why I’m so sure of that? Because I pretty much ate one of these whole pies by myself… And I’d do it again.
This isn’t a pretty dessert. Bless her heart. To look at the pies, it’s a little underwhelming. But you can simply dress them up with some whipped cream. But seriously, this is the perfect basic pie to serve for Thanksgiving, Christmas and any other gathering!
There are a few variations on how to make this recipe. I like to make things that don’t need a ton of ingredients and require only a few minutes of prep time (like Dump Cakes and Cake Mix Desserts).
My other go-to favorite recipes (that are crazy easy) are Cherry Pineapple Dump Cake, Strawberry Jello Angel Food Cake Dessert, Wine Cake and Microwave Bread Pudding.
Ingredient Notes
There are no specialty ingredients needed for this pie recipe.
I used salted butter, but you could use unsalted if you prefer.
I used light brown sugar. I think you could probably substitute dark brown sugar but it may have a bit of a stronger flavor.
A lot of other sugar pie recipes call for all-purpose flour and milk or heavy cream. But this one doesn’t. It keeps things super simple! The only dry ingredients in this pie is the brown sugar.
You can use a homemade pie crust. If you’re crazy. Or you can buy pre-made crusts to keep things super easy. With this type of pie, you can use the crusts from frozen and pop them right into the oven. No pie weights needed.
Do not get a deep dish crust unless you are only making one pie and will use all the batter in that one crust.
Step-by-Step Instructions
Preheat the oven to 350 degrees.
To a large bowl, add the eggs and whisk them together.
Add the brown sugar and mix together completely.
Add the melted butter and vanilla and whisk until combined. Do not over mix!
Place two unbaked pie shells on a cookie sheet. As evenly as possible, split the brown sugar mixture between the pie crusts.
Bake for about 50 minutes until the tops are golden brown. The center of the pie should be baked through. It shouldn’t move very much when jiggled.
Continue to cook until you feel the pie is set. If you see the crust starting to get too dark, you can cover them with aluminum foil so that they won’t cook too much while the center is getting set up.
This simple pie will be set up a little bit more while cooling once out of the oven. You can also place it in the refrigerator to set up a bit more.
How to Serve This Pie
I like to serve this pie at room temperature or slightly chilled. I think the brown sugar flavor develops and is a little more pronounced once cooled.
Top Brown Sugar Pie with whipped cream and a small sprinkle of brown sugar. It would also be delicious with a dusting of powdered sugar or vanilla ice cream.
Tips and Tricks
- Because there is butter in this recipe, it doesn’t store well. For best results, make a serve this pie the same day.
- This recipe works best with two 9″ pie crusts. You can make just one deep dish pie or several mini pies if you prefer. You will need to adjust the baking time accordingly since the filling may be thicker or thinner depending on the crust you use.
- Do not skip the cookie sheet. You do not want to be cleaning up spilled burnt brown sugar off your oven…
- If you are questioning whether the pie is cooked through enough, go ahead and it cook it for a little bit longer. If you take it out and find that it falls even more because it wasn’t quite ready, there is no saving the pie by trying to cook it longer. It’s better to overcook it a little rather than undercook it!
Fequently Asked Questions
Some say this recipe is southern. Some say it’s created by the Amish. There are french Canadian versions called Tarte Au Sucre. I am unsure about the exact origins but I do know that it is old-fashioned recipe and delicious!
Store any leftovers of this pie in the refrigerator. Make sure it is fully cooled then cover it tightly with plastic wrap. It will get greasy rather quickly so you may be able to enjoy it the next day but you’ll see if breaks down pretty quickly.
I have seen recipes for sugar pie that use white sugar. I haven’t tasted them myself so I can’t vouch for it. I’m sure it would be sweet, but I think using brown sugar will give the dessert another layer of flavor.
You guys. This is my new favorite pie. A flaky crust filled with a buttery, sweet center that reminds me of caramel is something you’ll just need to try for yourself!
Related Recipes
Brown Sugar Pie
Ingredients
- 1 pound light brown sugar
- 1/2 cup salted melted butter can use unsalted if you prefer
- 3 eggs
- 1 TBSP vanilla
- 2 9" pie crusts (not deep dish)
Instructions
- Preheat the oven to 350 degrees.
- Follow the ingredients for the pies on the pie crust packaging. Mine didn't require any pre-baking or prep.
- Place empty unbaked pie shells on a cookie sheet.
- In a large bowl add eggs and whisk together.
- Add brown sugar and mix until fully combined.
- Add melted butter and vanilla then mix.
- Evenly split the brown sugar mixture between the pie crusts.
- Bake for approximately 50 minutes.
- Make sure the pies are cooked through. It shouldn't move much when jiggled.
Notes
- Because there is butter in this recipe, it doesn’t store well. For best results, make a serve this pie the same day it’s made.
- I prefer to serve this pie at room temperature or slightly cooled.
- This recipe works best with two 9″ pie crusts. You can make just one deep dish pie or several mini pies if you prefer. You will need to adjust the baking time accordingly since the filling may be thicker or thinner depending on the crust you use.
- Do not skip the cookie sheet. You do not want to be cleaning up spilled burnt brown sugar off your oven…
- If you are questioning whether the pie is cooked through enough, go ahead and it cook it for a little bit longer. If you take it out and find that it falls even more because it wasn’t quite ready, there is no saving the pie by trying to cook it longer. It’s better to overcook it a little rather than undercook it!
- If you see the crust starting to get too dark, you can cover them with aluminum foil so that they won’t cook too much while the center is getting set up.
Nutrition
What do you think? Would you love this Brown Sugar Pie?
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