Brown Sugar Pie

Southern Recipe Posted by Grace Mannon.

I won’t deny that sometimes I play favorites. For example, I greatly prefer brown sugar over white sugar. I’ve been known to dig into a bag of brown sugar with a spoon, but I can’t even imagine doing such an act with white sugar. For this reason, I find it a great tragedy that so much of the world has never tasted brown sugar pie.

Now, let’s be real–this is a creation intended for people possessing a powerful sweet tooth. Folks who utter sentences like “It’s just so cloyingly sweet!” and “Those made my teeth hurt!” need not apply. Essentially, what you’ll find with this pie is a soft, creamy, custardy filling replete with rich brown sugar flavor.

As my grandma (the source and frequent baker of this recipe) can attest, the appearance of the pie that comes out of the oven isn’t always predictable. Sometimes it can be runny, while other times it sets up just perfectly. Sometimes there are pock-marks along the surface, while other times it’s completely crater-less.

Regardless of how it looks, though, one thing remains constant—the flavor. A thin thick slice of this sweet treat is a welcome and fitting conclusion to any meal.

Brown Sugar Pie
(a recipe from Granny Frannie!)

3 cups brown sugar, packed
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 cup margarine or butter, melted and slightly cooled
3 eggs, beaten well
1 teaspoon vanilla extract
1 cup milk
2 regular 9-inch pie crusts or 1 deep-dish pie crust

Prepare the pie crusts per package instructions, or make up your own favorite dough.
Preheat your oven to 350 degrees F.
In a large bowl, combine the brown sugar, flour, and salt. Be sure to break up any clumps of brown sugar–those clumps are responsible for the aforementioned craters!
In a smaller bowl, mix together the melted margarine, beaten eggs, vanilla, and milk; beat well.
Add this wet mixture to the brown sugar mixture and blend very well with a handheld mixer.
Pour into the pie crust(s) and bake for about 30 minutes for a regular crust, 60-70 minutes for a deep-dish crust, or until set (just a wee bit wobbly) in the middle. Let cool completely before slicing and serving.

Grace Mannon is a good ol’ country girl from southwestern Virginia who is currently making her living as a professional baker. You can find more of her sweets and sarcasm at A Southern Grace.

Enjoy this southern recipe in this collection of our southern cuisine – let’s gather the best southern food ideas for The Southern Coterie cookbook.