Brown Sugar Pie

Have you ever heard of brown sugar pie? The closest I can come to describing the flavor is like a pecan pie without the pecans. So, in other words, delicious. I recently received a copy of From Our Grandmothers’ Kitchens: A Treasury of Lost Recipes Too Good to Forget, and amongst all the fun old-fashioned recipes (tomato butter, pickled peaches, shoofly cake) I was taken by the idea of brown sugar pie. This pie is so simple to make, and has the rich flavor of brown sugar with a deep, nutty browned butter twist.


I love this pie because it’s one of those things you’ll usually have most of the ingredients for and you can whip it up in a jiff. I tweaked the recipe a bit, check it out….

Brown Sugar Pie Recipe

Adapted from From Our Grandmothers’ Kitchens: A Treasury of Lost Recipes Too Good to Forget.

First you’ll need a pie crust, use whatever recipe you like or a store bought crust, we won’t judge.

Pre-heat your oven to 350.

Melt 3 tablespoons of butter over medium heat. You want to brown the butter, so swirl it around for 3-5 minutes until it goes from this color…

to a deep, golden color…

Remove the butter to a bowl and let it cool a little (but not so much that it turns solid again). Stir in one cup plus two tablespoons of light brown sugar until uniform.

Now whisk in 2 large eggs, 2 tablespoons of milk, 2 tablespoons of cream, 4 1/2 teaspoons of all-purpose flour, 1/8 teaspoon of salt, and 1 teaspoon of vanilla. Lately, I have been using vanilla bean paste, which you can use in place of vanilla in the same amount, and it has that extra oomph of vanilla bean goodness.

Pour the filling into your dough-lined pie plate (the crust should not be pre-baked). Cut a tablespoon of butter into four pieces and scatter them on top of the pie.

Bake for about 40 minutes, until browned on top and a toothpick inserted in the center comes out with a few moist crumbs attached. Let pie cool on a wire rack until the filling sets (about an hour and half to two hours).

I serve with cinnamon whip cream (one cup cream, one teaspoon vanilla, 1/4 cup sugar, 1/2 teaspoon cinnamon – whisk until soft peaks form). Eat!

by

4 Comments

Priscilla

I just made this the other day and it was delicious…can’t wait to try again!

Reply
Dawn

Omigosh, after your description I can’t wait to try this. I love the flavor of pecan pie but I hate pecans so this would be perfect for me! 🙂

Reply
Kat

Well now my pregnant self HAS to make this or my world will end! HA!! Thanks for sharing this, I’m pretty sure I have ALL the ingredients on hand, woohoo!!

Reply
Erin

THANK YOU!!! I have a secret love affair with brown sugar. I use it in my coffee and any where else I can possibly substitute it for regular sugar. This recipe makes me happy and I can’t wait to try it out 🙂

Reply

Leave a Reply