This is probably one of the first recipes I ever made when I started baking. Pies are my favorite, and this is one of my top three choices to bake anytime. (The other two, for reference, are my great-grandmother Banny’s recipes for chocolate pie and sweet potato pie.)
There’s nothing more amazing than pulling this pie out of the oven, freshly baked, warm and perfect, then slicing it after it cools and having a warm, custard-y slice of brown sugar pie with a dash of whipped cream on top. This pie is sooo good, and it keeps for days, so you can rewarm slices of it and they just get better every time. Many a morning, I even had a slice of this pie for breakfast.
If you’ve never heard of this recipe, we’re not surprised. Matthew had never heard of a brown sugar pie until I told him about them. The recipe came from an old (possibly a hundred years old by now) cookbook that my great-grandmother owned. But just so you can envision its deliciousness, it’s similar in taste to a pecan pie, and in consistency, to an egg custard. Here’s how it’s made.
1 cup corn syrup
1 cup brown sugar
1 stick butter
1 teaspoon vanilla
Dash of salt
1 deep dish pie crust
1) Put the syrup and brown sugar into your bowl and mix together with the three eggs.
2) Melt butter in the microwave. (Try not to make it super hot, but do try to melt most of it.)
3) Add the butter, vanilla and salt.
4) Prepare the pie crust by poking it all over with a fork.
5) Pour the mixture into the pie crust (trust us, you’ll need a deep dish pie crust) and bake in a 350-degree oven until it’s done in the middle. This usually takes about 35 minutes, but it can take longer. To prevent the edges of the pie crust from getting too brown, you can cover them with foil. We also suggest not cooking it too long, since the pie has a tendency to get sticky if you do.
6) Let it cool completely before slicing. (You might want to dip the knife in hot water and wipe it after each slice for a cleaner cut each time.)
Here’s a look at the mind-boggingly delicious, soft, sweet pie with a little piece cut out of it. (It’s messy, we know. We couldn’t wait til it cooled to slice into it.)
Matthew’s take: What a delicious discovery this was for me. If you add pecans, it’s almost the same as a pecan pie. The brown sugar pie is more custard-like, so the filling consistency is a bit different. It also has a bit of a caramelized consistency to it, so be careful if you have concerns about sticky foods and your teeth. I would highly recommend trying it, the first time without any topping to get the full burst of flavor and texture, and a second time with whipped cream or a scoop of vanilla bean ice cream. If you’re like me, you’ll feel a tad more Southern after you have a piece of brown sugar pie. I give it an A+ for taste and a B for presentation. Like pecan pie, brown sugar and many chocolate pies aren’t the prettiest in the world. But who needs pretty when you’re eating a tasty pie anyways? 🙂
Molly’s take: If you’re looking to try something different, old-fashioned and unique, I definitely recommend this delicious, sweet pie. It’s got simple ingredients (I actually have the recipe memorized) and is something almost anyone will like. (Except my mom, who’s a chocaholic and refuses any offering not made with cocoa.) We hope you’ll give it a try. Be adventurous! You just might like it. 🙂