Southern Brown Sugar Pie Recipe (Easy & Old-Fashioned)

Name: Southern Brown Sugar Pie Recipe
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Ingredients: 1 unbaked 9-inch pie crust (homemade or store-bought); 4 tablespoons butter, melted and cooled to room temperature; 1 1/2 cups brown sugar, packed (light or dark); 2 large eggs, room temperature; 1/2 cup whole milk, room temperature; 1/2 teaspoon almond extract (or vanilla extract); 2 tablespoons all-purpose flour; 1/4 teaspoon kosher salt

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This Southern brown sugar pie features a richly flavored filling with a soft, gooey texture similar to pecan pie (minus the pecans). Made with just butter, eggs, brown sugar, milk, and flour in a flaky pie crust, this old-fashioned dessert is pleasantly sweet without being cloying and comes together in minutes.

Updated October 17, 2025: Restructured post for better readability, added detailed variations and comparisons to similar pies, expanded FAQs with common troubleshooting questions, and included scaling options for different pan sizes. Originally posted February 24, 2020.

Overhead view of slice of pie on white plate beside a fork with the rest of the pie in the background.

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Why This Southern Brown Sugar Pie Recipe Works
What You'll Need
Key Ingredients for Brown Sugar Pie
📖 Recipe
Expert Tips & Variations
How to Serve Brown Sugar Pie
Frequently Asked Questions
More Southern Pie Recipes You'll Love

I've been making traditional Southern pies for over a decade, learning many recipes from family and through my own kitchen experiments. This brown sugar pie has become a go-to for its simplicity and crowd-pleasing appeal. You can learn more about my background in Southern baking on my About page.

Why This Southern Brown Sugar Pie Recipe Works

Simple pantry ingredients - Brown sugar, butter, eggs, milk, and flour create a rich filling that rivals more complex desserts.
Rich molasses flavor - Brown sugar delivers deep caramel notes with a pleasantly sweet taste that white sugar can't replicate.
Gooey, pecan pie-like texture - The filling sets into a soft, custardy consistency that contrasts beautifully with the flaky crust.
Versatile serving - Enjoy it chilled, at room temperature, or slightly warmed with whipped cream or vanilla ice cream.
Perfect for holidays - This is an ideal Thanksgiving pie or Christmas dessert when you want something special but effortless.

What You'll Need

Equipment:

9-inch pie pan
Hand mixer or whisk
Large mixing bowl
Sheet pan (to catch drips)
Aluminum foil (for crust protection)

Pro tip: Bring eggs and milk to room temperature for 30 minutes before mixing. This creates a smoother filling that combines more easily.

Key Ingredients for Brown Sugar Pie

Overhead view of ingredients needed to make pie in separate bowls and containers.

Brown Sugar (1½ cups packed) - The star ingredient. Use light brown sugar for milder sweetness or dark brown sugar to emphasize the molasses flavor even more. Dark brown sugar also adds a richer color and slightly higher moisture content.
Butter (4 tablespoons melted) - Adds richness and helps create the signature gooey texture. Let the melted butter cool to room temperature before mixing to prevent scrambling the eggs.
Eggs (2 large) - Provide structure and bind the filling. Room temperature eggs incorporate more smoothly into the mixture.
Milk (½ cup whole) - Creates the custardy consistency. You can substitute heavy cream for an even richer pie, or use what you have on hand.
All-Purpose Flour (2 tablespoons) - Acts as a binder to help the filling set properly without making it cakey. Just enough to stabilize the gooey texture.
Almond Extract (½ teaspoon) - Adds subtle nutty depth that complements the brown sugar. Vanilla extract is a classic alternative, or try lemon or butter extract for variation.
Salt (¼ teaspoon) - Essential for balancing the sweetness and enhancing all the flavors.
Pie Crust (9-inch unbaked) - Use homemade, refrigerated store-bought, or frozen (thawed). A standard 9-inch size works perfectly - not deep dish.

📖 Recipe

Close up side view of slice of pie on white plate.

Southern Brown Sugar Pie Recipe

LaKita Anderson

This Southern brown sugar pie has a rich, gooey filling similar to pecan pie. Made with simple ingredients in just 5 minutes prep. A crowd-pleasing classic!

4.81 from 21 votes

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Video

Prep Time 5

Cook Time 55

Total Time 1

Course Dessert

Cuisine American, Southern

Servings

Calories 339 kcal

Equipment

1 9-inch pie pan
1 hand mixer or whisk
1 large mixing bowl
Aluminum foil (for crust protection)

Ingredients

1 unbaked 9-inch pie crust (homemade or store-bought)
4 tablespoons butter, melted and cooled to room temperature
1 ½ cups brown sugar, packed (light or dark)
2 large eggs, room temperature
½ cup whole milk, room temperature
½ teaspoon almond extract (or vanilla extract)
2 tablespoons all-purpose flour
¼ teaspoon kosher salt

Instructions

Step 1: Prepare the oven and crust: Preheat oven to 350°F. Place unbaked pie crust in a 9-inch pie pan. If making homemade crust, chill in freezer for 15 minutes while preparing filling.
Step 2: Mix the filling: In a large bowl, blend 4 tablespoons melted butter and 1 ½ cups brown sugar with a hand mixer or whisk until combined. Make sure there are no lumps of brown sugar hiding at the bottom.
Step 3: Add remaining ingredients: Add 2 eggs, ½ cup milk, and ½ teaspoon almond extract to the brown sugar mixture. Mix until smooth. Stir in 2 tablespoons flour and ¼ teaspoon salt, continuing to mix until the filling is well combined and completely smooth. The mixture will be thin and pourable.
Step 4: Fill and prepare for baking: Pour filling into the unbaked pie shell. The filling will come almost to the top of the crust. Place the pie pan on a sheet pan to catch any potential overflow.
Step 5: Bake the pie: Bake for 50-55 minutes, until the filling is golden brown, gooey, but set in the center. The pie will puff up significantly during baking. About halfway through baking (around 25 minutes), loosely cover the crust edges with aluminum foil strips to prevent over-browning.
Step 6: Cool completely: Remove from oven and let cool on a wire rack. The pie will deflate and the top will crack as it cools - this is completely normal and characteristic of sugar pies. Once cooled to room temperature, refrigerate for at least 2 hours to allow the filling to set fully.
Step 7: Serve: Serve chilled, at room temperature, or slightly warmed. Top with whipped cream, vanilla ice cream, or a light dusting of cinnamon if desired.

Notes

Storage

Room Temperature: The pie can sit at room temperature for up to 4 hours if serving the same day.

Refrigerator: Cover with plastic wrap or foil and refrigerate up to 4-5 days. While refrigeration isn't strictly necessary, it helps the filling set better and extends freshness.

Freezer: Wrap cooled pie tightly in plastic wrap, then aluminum foil. Freeze up to 1 month. Thaw overnight in the refrigerator before serving.

Recipe Notes

Scaling options: For a 7-inch pie, use half the recipe with 1 egg and bake 30-40 minutes. For a deep dish or two pies, double the recipe (using 3 eggs) and adjust baking time to 55-60 minutes.
The cracked top is normal: Like a soufflé or chess pie, this pie puffs during baking and deflates while cooling, creating rustic cracks on the surface.
Don't overbake: The center should still have a slight jiggle when you remove it from the oven. It will continue to set as it cools.

Calories: 339kcalCarbohydrates: 53gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 63mgSodium: 240mgPotassium: 120mgFiber: 1gSugar: 41gVitamin A: 267IUCalcium: 66mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Keyword brown sugar pie

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Expert Tips & Variations

Tips for Success

Protect the crust edges - Sugar pies bake for nearly an hour, so covering the crust edges with foil halfway through prevents burning while ensuring the filling cooks properly.
Use a sheet pan underneath - The filling comes very close to the top of the crust, so placing the pie on a sheet pan protects your oven from spills.
Let it cool completely - This is crucial! The filling needs time to set. Rushing this step results in a runny pie.
Embrace the rustic appearance - The deflated, cracked top is authentic and traditional. It's what makes this old-fashioned pie special.
Check for doneness - The filling should be golden brown and set around the edges with just a slight jiggle in the center when gently shaken.

Flavor Variations

Classic Vanilla - Replace almond extract with 2 teaspoons pure vanilla extract for traditional flavor.
Bourbon Brown Sugar Pie - Add 1-2 tablespoons bourbon along with the vanilla for a boozy twist perfect for adults.
Maple Brown Sugar - Replace half the brown sugar with pure maple syrup for maple undertones.
Spiced Sugar Pie - Add ½ teaspoon cinnamon and a pinch of nutmeg to the filling for warm spice notes.
Pecan-Topped - Sprinkle ½ cup chopped pecans or candied pecans on top during the last 20 minutes of baking for added crunch.
Brown Sugar Pie Bars - Pour the filling into a pre-baked crust in a 9x13 pan for hand-held, portion-controlled servings.

Comparison to Similar Pies

Brown Sugar Pie vs. Chess Pie - Chess pie typically includes cornmeal and vinegar or lemon juice, while brown sugar pie relies on brown sugar alone for flavor and has a slightly more custardy texture.
Brown Sugar Pie vs. Sugar Cream Pie - Sugar cream pie (the Amish version) uses heavy cream instead of milk and eggs, creating a different texture entirely.
Brown Sugar Pie vs. Canadian Butter Tarts - Butter tarts use similar ingredients but in different proportions, often include corn syrup or raisins, and are made as individual tartlets.

Overhead view of baked pie in glass pie plate.

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How to Serve Brown Sugar Pie

This versatile pie shines in multiple serving styles:

Chilled - Straight from the refrigerator with cold, firm filling
Room temperature - Allow to sit out 30 minutes before serving for a softer texture
Slightly warmed - Heat individual slices for 10-15 seconds in the microwave for gooey warmth

Classic toppings:

A dollop of fresh whipped cream
Scoop of vanilla ice cream (homemade is even better)
Light dusting of cinnamon or cocoa powder
Bourbon whipped cream for adults

Pairing suggestion: This pie pairs beautifully with coffee, hot tea, or even a small pour of whisky or bourbon for those so inclined.

Overhead view of slice of pie on white plate beside a fork on marble surface.

Frequently Asked Questions

Why did my brown sugar pie crack and deflate?

This is completely normal and expected! The filling puffs up like a soufflé during baking due to the eggs, then deflates and cracks as it cools. This rustic appearance is characteristic of traditional sugar pies and doesn't affect the delicious taste or texture at all.

Can I use a deep dish pie crust?

For the standard recipe, use a regular 9-inch pie pan. If you want to use a deep dish, double the filling recipe (but only use 3 eggs instead of 4) and increase baking time to 55-60 minutes.

Should I use light or dark brown sugar?

Either works beautifully! Light brown sugar creates a milder, lighter-colored pie. Dark brown sugar emphasizes the molasses flavor more prominently and adds a richer color with slightly more moisture. Choose based on your taste preference.

Why is my filling runny?

The pie must cool completely and be refrigerated for at least 2 hours for the filling to set properly. If it's still runny after this, it likely needs a few more minutes of baking time. The center should be set but with a slight jiggle when removed from the oven.

Can I make this pie ahead of time?

Absolutely! This pie actually benefits from being made 1-2 days ahead. The filling sets even better after refrigeration overnight. Just cover and refrigerate, then bring to room temperature 30 minutes before serving.

Do I need to refrigerate brown sugar pie?

While not strictly necessary, refrigeration is recommended. It helps the filling set properly and keeps the pie fresh for 4-5 days. The pie can sit at room temperature for several hours if you're serving it the same day.

Can I freeze brown sugar pie?

Yes! Wrap the completely cooled pie tightly in plastic wrap and foil, then freeze up to 1 month. Thaw overnight in the refrigerator before serving.

What can I substitute for almond extract?

Vanilla extract is the most common substitute (use 2 teaspoons). You can also try lemon extract, butter extract, or even orange extract for different flavor profiles.

How is this different from pecan pie?

Brown sugar pie tastes remarkably similar to pecan pie but without the pecans! It has that same rich, gooey, sweet filling with caramel undertones. Think of it as pecan pie's simpler, less expensive cousin.