Southern Brown Sugar Pie sliced closeup
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Southern Brown Sugar Pie

Southern Brown Sugar Pie is quick to make (only 5 ingredients!), richly flavored, and pleasingly sweet. Served with fresh whipped cream, this pie is a real crowd pleaser!
Adapted from Pizzerie.com
Prep Time10 mins
Cook Time55 mins
Cooling Time1 hr
Total Time2 hrs 5 mins
Course: Dessert
Cuisine: American, Southern
Keyword: Outlander, Outlander Cast, Pie Crust, Pies, Thanksgiving
Servings: 12 slices
Calories: 315kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment

Ingredients

  • 1 single pie crust, see Recipe Notes
  • 8 oz brown sugar, breaking up any lumps (use your fingers, a fork, or both...actually it's kind of fun!)
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, room temperature (see Recipe Notes)
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • fresh whipped cream or vanilla ice cream, optional

Procedure

  • Preheat the oven to 350°F.
  • Roll out the pie dough, then ease into a 9-inch pie pan.
  • Whisk together the eggs, then add in the 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.

Recipe Notes

I like my all-butter pie crust recipe, 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.
Did you make this recipe? Please share your pictures with the world on your social media outlets, tag me at @scotch_scones (on Instagram, Pinterest, and Twitter) or @scotchandsconesblog (on Facebook), and use the hashtag #scotchandsconesblog. I can’t wait to see your creations!