Brown Sugar Pie II Recipe - Allrecipes.com
Brown Sugar Pie II Recipe
  • READY IN ABOUT hrs

Brown Sugar Pie II

Recipe by  

"This is a brown sugar pie!!!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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Directions

  1. Preheat oven to 325 degrees F (165 degrees C.)
  2. In a large bowl, combine brown sugar, white sugar, flour, eggs, milk and vanilla. Beat until smooth. Mix in the melted butter. Pour filling into pie crust.
  3. Bake in the preheated oven for 35 to 40 minutes, or until filling is set.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2007

I thought this was an excellent pie. I gave it 5 stars not only for taste but ease & convenience. It's nice that the filling doesn't have to be cooked on the stove prior to baking (like some sugar pie recipes). I made this recipe with the No Roll Pie Crust II from this site and our grandmother's would be envious at how little time baking a pie from scratch can take....and still turn out great. The only thing I did that the recipe doesn't state is I put the pie in @ 400 on the bottom rack for 10 mins, then turned the heat down and placed the pie on the top rack for the remaining cooking time. That's just something I do for all my pies because it helps prevent a soggy crust.

 
Most Helpful Critical Review
Dec 06, 2003

It's good, but it is not something that is presentable. It looks like rootbeer slop! I think the recipe calls for too much butter. It hardened and it looks like liquified rootbeer candy or something. A nice dessert to satisfy my brown sugar cravings but I would never serve this to anyone because it looks horrible!

 
Oct 01, 2007

SOOOOOO GOOD! What a treat. I also made it with Graham crust. Fantastic. Must let cool thoroughly. It doesn't look set from the oven after 40 minutes, but if you let cool long enough and you can resist it, it will firm up.

 
Dec 02, 2002

Perfect. Just like my Mom's recipe. Goes perfect with Graham Craker crust

 
Nov 02, 2006

This is yummy and very easy! I have a severe dairy allergy, and was looking wistfully at my kids' Halloween haul full of chocolate, caramel, and other goodies. I started daydreaming about chess pie. This recipe looked quick and simple, so I did the following: 1. Substituted soy milk and butter-flavored Crisco for the milk and butter, respectively. 2. Tossed a tortilla in the bottom of a pie pan, because I didn't have a pie crust handy and didn't want to make one. It turned out fine, just with a *very* thin crust, which is what I expected. I only tossed in the tortilla to protect the bottom of the filling while it baked. 3. Made the recipe without any other changes. Results: Awesome! It's rich and wonderful, just what I wanted. However, it didn't set very quickly at all. After 40 minutes in the oven, I turned the oven off and left the pie in to see if that would help. I think it might be prettier if I'd chilled it after baking, and only cut into it when it was very firm. But, all I was going for was yummy and easy to satisfy a selfish sweet tooth after Halloween, and this fit the bill perfectly.

 
Sep 05, 2006

I ended up making this pie because I had a crust ready and all the ingredients on hand. I did make a few adjustments, though. I added 1T of cinnamon which was really yummy. I also used a little extra flour. And I had to bake it longer than stated. To get it "set" I baked it for 45 min. It still seemed runny, so I turned my oven down to 170 and left it in another 10 minutes. Perfect!

 
May 13, 2004

This pie is easy with common ingredients and the best pie I've ever tasted. I don't know why we haven't heard of it sooner!! Thanks Donna.

 
Dec 11, 2003

I made this recipe into little tarts, they puffed up nicely and the crust was really great. It's a good recipe. MARYENGLAND

 

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Nutrition

  • Calories
  • 277 kcal
  • 14%
  • Carbohydrates
  • 40.1 g
  • 13%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 109 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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