A popular vintage pie, this OLD FASHIONED SUGAR PIE RECIPE has a caramel custard filling and flaky crust.
Additionally, this recipe is simple and economical to make…. and it makes me want to sing ‘Sugar Pie, honeybunch, you know that I love you…’ Apologies, I couldn’t help myself!
I had a reader ask about an Old Fashioned Sugar Pie Recipe after I posted this Buttermilk Pie. I had not heard of an Old Fashioned Sugar Pie Recipe before but did a little research.
A Sugar Pie has a single crust and is filled with a mixture of butter, flour, milk, eggs, and brown sugar. When it bakes the filling turns into a caramel-like mixture. It’s originally from western European countries and popularized in the U.S. by the Amish. Sometimes the Old Fashioned Sugar Pie Recipe is referred to as ‘desperation pie’ because it could be made with ingredients that would always be on hand ‘on the farm’ much like the Buttermilk Pie, Vinegar Pie or Chess Pie.
I found a simple version of the recipe in one of my Grandmother’s old recipe books. Basically, there were just measurements and no good instructions. After a couple of tries, it turned out great, and ready to share with you. Turns out this recipe is crazy simple to make. Most recipes that have been around a long time are simple. But, they stand the test of time because they’re also good and usually economical to make.
Old Fashioned Sugar Pie Recipe has a custard-like consistency. It’s like flan or creme brulee without the caramelized sugar on top. You could totally top this pie with meringue if you’re not meringue opposed like me.
OLD FASHIONED SUGAR PIE RECIPE Tips
Be patient when making the milk mixture for this pie. Heat it on medium to medium-low heat and stir constantly until it reaches a low boil. Otherwise, you’ll risk scorching the milk.
Likewise, be patient when baking the pie. It takes a long time to bake, especially when you’re dying to taste it. This pie will still be slightly jiggly in the center when it’s done. But the edges will be set and the top will be lightly browned. And, hey, if you take it out of the oven before it’s set, serve over ice cream as a sauce and it’s still good. #becauseIknow
For convenience, I used a store-bought pie crust this time. You can use this Never Fail Pie Crust as well
HOW TO TEMPER IN COOKING?
Tempering means bringing two liquids you plan to blend together to a similar temperature before combining them
In this recipe, it means to add a small amount of the hot liquid, milk, to the cold ingredient, eggs, a little at a time. This gradually brings the temperature of the eggs up and prevents them from scrambling
WHERE DID SUGAR PIE ORIGINATE?
This pie is originally from France. It came to Quebec, and subsequently the rest of Canada, during colonization. Sugar Pie varieties can also be found in other western European countries, as well as throughout the mid-west in the US.
IS TART AU SUCRE THE SAME AS SUGAR PIE?
Yes! Tarte au Sucre is a French term meaning “sugar pie.”
While you’re here, check out these recipes
-
- 7 Flavor Pound Cake with Macadamia Nut Liqueur
-
- 7up Pound Cake
-
- Chocolate Pound Cake
-
- Cherry Limeade pound cake
-
- Five Flavor Pound Cake
- On the Go Breakfasts
- Chocolate Chess Pie
- No Bake Peanut Butter Pretzel Pie
- Apple Chess Pie with Streusel Topping
- chocolate Chip cookie pie
Old Fashioned Sugar Pie Recipe
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Save To Your Recipe BoxIngredients
- 2 tablespoons butter
- 6 tablespoons flour
- ½ cup whole milk
- 1 and ½ cups brown sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 9-inch Pie crust I used a store bought crust
Instructions
- Preheat oven to 350 degrees F.
- Carefully roll out pie crust and fit in pie pan.
- Place pie pan on a cookie sheet in case it boils over.
- Melt butter in a saucepan. Stir in flour and whisk until smooth.
- Gradually add milk, whisking constantly.
- Cook until mixture thickens and just begins to boil.
- Remove from heat and add brown sugar.
- Whisk until dissolved.
- Temper eggs with hot milk mixture. (Temper means to add a small amount of the hot liquid, milk, to the cold ingredient, eggs, a little at a time. This gradually brings the temperature of the eggs up and prevents them from scrambling.)
- Add tempered eggs to milk mixture and whisk.
- Pour into unbaked pie crust.
- Bake at 350° F for 50 to55 minutes or until firm on the outside of the pie and slightly 'jiggly' on in the center.
Notes
- 2 tablespoon butter
- 2 tablespoons flour
- ½ cup whole milk
- 1 and ½ cups brown sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 (9-inch) Pie crust, I used a store-bought crust
Nutrition
Tecoha Gagnon says
You ingredients are small there’s no way that can fill a pie . Unless I’m missing something here
Pjs says
Did you actually make it? Or just comment on it! Because its a normal recipe.
Amanda says
I made this easily and it was so so so amazingly delicious! My daughter got to try it with me and she really enjoyed it, now tomorrow let my sons try, which if I know them enough they will also enjoy!!
Thanks so much for sharing this recipe!!
Julie says
This is my go to custard recipe. love it in pies and just baked as a custard. LOVE!!!
wallace white says
I tried this recipe. Its was ok. I much preferred the southern style better. It uses no milk and more butter. Its a sweeter denser filling.
NANCY E COLEMAN says
This is very similar to my Grandma Coleman’s sugar pie. One difference is, she did not add eggs. She made the pie crust and then dumped the dry ingredients onto the crust and added evaporated milk (another difference), stirring with her finger and adding milk as needed until she got just the right consistency. She also dotted the pie with butter before baking. Yum.
Laura Davis says
yep this is how I learned to make it too.
Judy Herr says
I have been searching with no success for over 60 years for a recipe like my mother made (never written down!) which called for “dumping” the ingredients into the crust, adding evaporated milk and dotting with butter! She also added lots of cinnamon and called it “Poorman’s Pie”. I am going to try the Old Fashioned Sugar Pie Recipe with these changes and keep my fingers crossed! Thank you.
Nancy says
What does temper the eggs mean
Paula says
Temper means to add a small amount of the hot liquid, milk, to the cold ingredient, eggs, a little at a time. This gradually brings the temperature of the eggs up and prevents them from scrambling
Marlene Byrne says
My mother used to make this kind of pie.
Yolanda says
Can I use a tenderflake pie crust??
Paula says
I’m not familiar with what tenderflake pie crust is…
Mary reid says
what does it mean by temper the eggs i never heard of temper before used in cooking ty
Paula says
this explains it the best> https://www.tablespoon.com/posts/how-to-temper-an-egg
none says
Is it okay to double the recipe?
Paula says
yes
Mackenzie says
Does this pie do well to make a day ahead?
Paula says
Yes. I almost always make my desserts a day early. It was great.
Tonya says
Do you refrigerate the leftovers or if you’re baking the day before?
Paula says
You don’t have to
Lora says
Does this pie have to be refrigerated once cooled???
Paula says
no it doesn’t
Kim says
Made this pie and loved it.
Paula says
I didn’t have that happen 🙁
Rob says
I had the same problem. It turned out VERY wet.
Jon says
For anyone reading this, its worth noting that this is, at its heart, a custard pie. Once you bake it, it will still be a bit jiggly in the middle. It needs 2-3 hours to cool down before cutting into it for the custard to set. Even then, the final product should be creamy, not gooey.
lillie says
I was looking for egg pie recipes with evaporated milk couldn’t find, with just the egg yolk anyway I’m going to try to make this pie today
Theresa says
Hello Paula,
I want to make this pie but I don’t have whole milk just 2%, do you think that will work or should I use evaporated milk?
Thank you for your time.
T
Andrea says
I’m dying to try this! this is probably a silly question but do you serve it warm or chilled?
Paula says
I don’t like it hot, but some people do. I prefer it slightly warm to room temperature. When I make it for guests I serve it this way. I also like it chilled but not quite as much as room temperature.
Mary says
This pie looks and sounds wonderful, Paula! Thank you so much for linking this and so many other great recipes to Weekend Potluck each Friday! We love your shares!
Jenean says
I cannot wait to make your Old Fashioned Sugar Pie, Thank you for sharing all your great Recipes with the rest of us.
Chris says
My grandmother from Quebec used to make sugar pie, which was my FAVOURITE dessert when I was little. She would serve it with a dollop of fresh whipped cream and then maple syrup was drizzled over the whole thing. Needless to say, very small pieces were cut which made a deliciously decadent dessert! Now that I’m a Grandma, it’s high time I introduced this bit of my heritage to our wee fiends!
Paula says
Let me know how it turns out! I think it’s so important o preserve these old recipes!
Elayne says
Thanks for the recipes. FYI Sugar Pie is a very popular pie from Quebec, Canada. There it is generally made with maple syrup and it is amazing!
Liz says
Thank you for the nice recipe.
Paula says
You’re welcome, I hope you enjoy!
Carol at Wild Goose Tea says
I love pies. This type of pie doesn’t get appropriate attention. It’s delish. I will say I’d forgotten about it. So thank you for both the reminder and a handy recipe.
I don’t normally talk about ME, but please make note of the slight name change from Wild Goose Tea. New web design too—whoopee and adding some new features along the way.