This Brown Sugar Pie Recipe combines brown sugar, evaporated milk, butter, and vanilla for a creamy, caramel-like dessert you’ll love.
Have you ever had a dessert that feels like a warm hug? That’s exactly what this Brown Sugar Pie Recipe is for me. The first time I made it, I wasn’t trying to impress anyone—just myself, honestly. I was in one of those moods where you need something sweet but don’t want a million steps or fancy ingredients. This pie was the answer.
I actually discovered brown sugar pie during a trip to Quebec a few years ago. We’d just spent the day walking through cobblestone streets, and the crisp fall air had me craving something cozy. We stopped at this little café, and the waiter insisted I try their “Tarte au Sucre Brun.” One bite, and I was hooked.
When I recreated it at home, I was worried it wouldn’t have the same magic. But the moment the filling started bubbling on the stove, I knew I was wrong. That rich caramel smell? Instant happiness. It’s a pie that feels special but doesn’t take itself too seriously—just like the best desserts should.
Why You’ll Love This Brown Sugar Pie Recipe?
Let’s talk about why this Brown Sugar Pie Recipe is a must-bake:
- Simplicity at Its Best: You only need a handful of basic ingredients. No special trips to the store.
- Rich and Creamy: The filling is silky smooth with caramel-like flavors that aren’t overly sweet.
- Quick and Easy: You’ll have this pie prepped and baked in about an hour—perfect for last-minute dessert needs.
- Nostalgic Vibes: It’s got that old-fashioned, grandma’s-kitchen feel that makes you want to bake it over and over again.
Ingredient Notes:
This pie keeps it simple, and every ingredient pulls its weight:
- Brown Sugar: The MVP of the recipe. It creates the rich caramel flavor that makes this pie unforgettable.
- Evaporated Milk: It’s what makes the filling creamy without being too heavy. Don’t swap it for regular milk—it’s not the same!
- Butter: Adds that luxurious, melt-in-your-mouth texture. You can’t go wrong with butter, right?
- Vanilla Extract: Just a teaspoon makes the caramel flavors pop. Pure vanilla works best if you have it.
- All-Purpose Flour: The secret to a perfectly thickened filling. It’s the glue that holds everything together.
How To Make Brown Sugar Pie?
Making this pie is almost as easy as eating it. Here’s how it goes:
- Preheat Your Oven:
Start by preheating the oven to 400°F. This is one of those steps you don’t want to skip—an even, hot oven is the key to perfect baking. - Cook the Filling:
Combine the flour and brown sugar in a medium saucepan. Stir them together until there are no lumps (because no one wants a lumpy pie). Add the evaporated milk, butter, salt, and vanilla extract. Cook the mixture over medium heat, stirring constantly, until it starts to bubble. This step is where the magic happens—the caramel smell will make your kitchen feel like a dessert wonderland. - Fill the Pie Shell:
Pour the warm filling into an unbaked pie crust. If you’re anything like me, you might sneak a little taste—it’s hard to resist. Pro tip: Place the pie on a baking sheet before pouring to catch any spills. - Bake the Pie:
Bake at 400°F for 5 minutes, then lower the temperature to 350°F and bake for another 25 minutes. The edges should look set, but the center will still jiggle slightly—it’s supposed to! - Cool Completely:
Let the pie cool at room temperature before slicing. I know it’s tempting to dive in right away, but trust me, cooling lets the filling set perfectly for those clean, beautiful slices.
Storage Options:
Here’s how to keep your pie fresh and delicious:
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- Room Temperature: Cover and store the pie at room temp for up to 2 days.
- Refrigerator: After 2 days, move it to the fridge, where it’ll stay fresh for up to 5 more days.
- Freezer: Wrap slices individually in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Variations and Substitutions:
Want to switch things up? Here are some fun ideas:
- Cinnamon Kick: Add a pinch of cinnamon or nutmeg for a warm, spiced twist.
- Gluten-Free Version: Swap out the all-purpose flour for a gluten-free blend and use a gluten-free pie crust.
- Maple Twist: Replace half the brown sugar with maple syrup for a deeper, richer flavor.
- Dairy-Free Option: Use plant-based butter and evaporated coconut milk for a creamy, dairy-free pie.
What to Serve with Brown Sugar Pie?
This pie is already a star, but pairing it can take it to the next level:
- Whipped Cream: A light dollop balances the rich filling beautifully.
- Vanilla Ice Cream: Warm pie with cold ice cream? Absolute perfection.
- Coffee or Tea: The slight bitterness of coffee or a strong black tea is the perfect contrast to the sweetness.
- Fresh Berries: Add raspberries or blackberries for a pop of tartness.
Frequently Asked Questions:
Can I make this pie ahead of time?
Yes! In fact, the flavors get even better after a day in the fridge. Just make sure to let it come to room temp before serving.
Why is my pie filling runny?
The filling might not have cooked long enough on the stovetop. Make sure it’s bubbling and slightly thickened before pouring it into the crust.
Can I use a store-bought pie crust?
Absolutely! A good store-bought crust saves time and works perfectly with this recipe.
So, what do you think? Ready to try this comforting, caramel-like Brown Sugar Pie Recipe? I’d love to hear how it turns out for you—snap a photo, share your thoughts, and let’s keep the pie love going!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Brown Sugar Pie Recipe
Ingredients
- 6 tablespoons all-purpose flour
- 2 cups packed brown sugar
- 1 ½ cups evaporated milk
- 4 tablespoons unsalted butter
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 unbaked 9-inch pie crust
Instructions
Preheat the Oven:
- Begin by preheating your oven to 400°F (200°C). This ensures the pie bakes evenly and develops a perfectly set filling.
Prepare the Filling:
- In a medium-sized saucepan, combine the flour and brown sugar, stirring thoroughly to remove any lumps. Gradually add the evaporated milk, butter, salt, and vanilla extract. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it reaches a boil. This process thickens the filling and enhances the caramel flavors.
Fill the Pie Shell:
- Pour the hot filling into the unbaked pie crust. To prevent spills and make handling easier, place the pie shell on a baking sheet before pouring.
Bake the Pie:
- Transfer the pie to the preheated oven and bake at 400°F (200°C) for 5 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 25 minutes. The pie is ready when the edges are set, but the center remains slightly jiggly.
Cool the Pie:
- Remove the pie from the oven and allow it to cool at room temperature. This cooling step is essential for the filling to firm up and achieve a sliceable consistency.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!