Southern Brown Sugar Pie Recipe

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

4.81 from 21 votes

Southern Brown Sugar Pie Recipe

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!

Prep Time5

Cook Time55

Total Time1

Course: Dessert

Cuisine: American, Southern

Keyword: brown sugar pie

Servings:

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 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.

Video

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.

Nutrition