OLD FASHIONED SUGAR PIE RECIPE
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Old Fashioned Sugar Pie Recipe is a vintage but very popular pie with a gooey brown sugar filling and flaky crust. It’s a simple recipe,
OLD FASHIONED SUGAR PIE RECIPE
I had a reader ask about an Old Fashioned Sugar Pie Recipe after I posted this Buttermilk Pie. Since I began making the brown sugar pie, it has become one of our favorites.
A lot of people confuse a Chess Pie with Sugar Pie, but they are not the same. In fact, Chess Pie, Sugar Pie, and
A Sugar Pie has a single crust and is filled with a mixture of
Sometimes the Old Fashioned Sugar Pie is referred to as ‘desperation pie’ because it could be made with ingredients that would always be on hand ‘on the farm’,
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.”
Sugar Pie Recipe
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.
Turns out this recipe is crazy simple to make. I even modified it after initially posting this recipe to an even more simple method of mixing it. Most recipes that have been around for a long time are simple. But, they stand the test of time because they’re also good and usually economical to make.
This Sugar Pie Recipe has a gooey, sugary 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 I am. Instead, I prefer to serve it with whipped cream or ice cream.
What you’ll need to make this recipe
- Butter. Real
butter , no substitution - All-purpose flour.
- Milk.
- Eggs.
- Brown sugar.
- Pure vanilla extract.
- Pie crust. You can make pie crust. I love this Never Fail Pie Crust recipe as well as this Coconut Oil Pie Crust. Of course, you can also purchase a pie crust. This is a regular, not deep dish, pie crust. If you use a deep dish pie crust, you will need to double the filling ingredients as well as cook the pie longer. (I’m not sure about the time, you’ll need to watch and test it.)
Old Fashioned Sugar Pie Tips
As mentioned above, I changed the method for making this pie over time. I mix all the ingredients in a bowl, pour it into the prebaked pie crust, and put it in the oven. It’s so much easier than the way I originally published the recipe.
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 it over ice cream as a sauce and it’s still good. #becauseIknow
I updated this post from an earlier version dated October 15, 2017. I made new photos and simplified the recipe instructions.
These were the original photos for this sugar pie.
While you’re here, check out these recipes
- 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
Ingredients
- 2 tablespoons butter
- 3 tablespoons flour
- ½ cup whole milk
- 1 and ½ cups brown sugar
- 2 large eggs
- ½ teaspoon pure vanilla extract
- 1 9-inch Pie crust I used a store bought crust
Instructions
- Preheat oven to 325°F. Place the pie crust on a cookie sheet (in case it boils over). Blind bake the crust for 10 minutes.
- When you remove the crust from the oven after 10 minutes, turn the oven up to 350°F.
- In a large bowl, whisk the melted butter, flour, milk, vanilla, and brown sugar.
- Whisk the eggs separately, then stir them into the brown sugar mixture.
- Pour the mixture into pre-baked pie crust.
- Bake at 350°F for 50 to55 minutes. The pie will puff up with the edge appearing brown and 'firm'. The center will be a little jiggly.
- Carefully remove the pie from the oven and allow it to cool before cutting.
- Serve at room temperature with whipped cream or ice cream.
- Store any leftovers in an airtight container in the refrigerator. It's last 5 to 7 days in the fridge.
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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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!!
This is my go to custard recipe. love it in pies and just baked as a custard. LOVE!!!
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.
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.
yep this is how I learned to make it too.
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.
What does temper the eggs mean
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
My mother used to make this kind of pie.
This is exactly how my mom made it. Do you know measurements for flour and brown sugar. Also what temperature and how long to cook it. Mom never measured either. She also used evaporated milk and dots of butter. Then sprinkled with cinnamon. I’ve tried to make it but it usually comes out runny. Please help.
Can I use a tenderflake pie crust??
I’m not familiar with what tenderflake pie crust is…
what does it mean by temper the eggs i never heard of temper before used in cooking ty
this explains it the best>
Is it okay to double the recipe?
yes
Does this pie do well to make a day ahead?
Yes. I almost always make my desserts a day early. It was great.
Do you refrigerate the leftovers or if you’re baking the day before?
You don’t have to
Does this pie have to be refrigerated once cooled???
no it doesn’t