Go Back
–+ servings
Close up side view of slice of pie on white plate.
Print Recipe
4.82 from 22 votes

Southern Brown Sugar Pie Recipe

An easy Southern pie with a soft, gooey filling made with brown sugar, butter, eggs, milk, flour, and almond extract in a flaky pie crust.
Prep Time5 minutes
Cook Time55 minutes
Chill Time2 hours
Total Time3 hours
Course: Dessert
Cuisine: American, Southern
Keyword: brown sugar pie
Servings: 8
Calories: 339kcal
Author: LaKita Anderson

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 slightly
  • 1 ½ cups brown sugar, packed (light or dark)
  • 2 large eggs, room temperature
  • ½ cup whole milk, room temperature
  • ½ teaspoon almond 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.
    Brown sugar and melted butter in large glass mixing bowl.
  • 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.
    Overhead view of glass mixing bowl with pie ingredients combined.
  • 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.
    Pie filling added to pie crust before baking.
  • 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.
    Overhead view of pie in glass pie plate on marble surface.
  • 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.

Video

Notes

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.

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 3-4 days.
Freezer: Wrap cooled pie tightly in plastic wrap, then aluminum foil. Freeze up to 1 month. Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 339kcal | Carbohydrates: 53g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 240mg | Potassium: 120mg | Fiber: 1g | Sugar: 41g | Vitamin A: 267IU | Calcium: 66mg | Iron: 1mg
QR Code linking back to recipe