Brown Sugar Pie II

IT IS DELICIOUS A MUST BAKE

I cut the recipe in half and added about 1/8 t of salt, then loaded it with pecans, delicious alternative to pecan pie that you don’t need to worry about being runny plus no corn syrup.

I am rating this recipe a 4star. I added 1/2 tsp more of flour because of complaints of soupiness and I cooked it until it stopped jiggling (50 mins). The last 20 mins I placed foil over the top to help stop over browning of crust edges. My husband said it was a “keeper!” He loved it.

My mother used to make a brown sugar chess pie on occasion although her most-often made pie was plain chess. I was craving brown sugar pie recently and since she’s been dead almost 30 years, I couldn’t ask her so I found this one. She rarely measured anything, but I can tell you if she made this it would have more like a tablespoon of flour than the teaspoon called for here and only about 4 Tb of butter. That is what I used after reading the reviews about it being too sloppy. I didn’t have any trouble with mine making those changes. (Of course, she would have just thrown some flour in by hand and added a chunk of butter! I got as close as I could!)

I used a can of cinnamon rolls for the crust, after getting rave reviews from friends, I tweaked it by adding 1/4 C of chocolate chips scattered around…so good!

Just like my grandmother used to make! I used dark brown sugar because that’s what I had on hand and made sure I beat the eggs well before adding them to the other ingredients. Baked 10 minutes at 400 degrees on the bottom rack then 40 minutes at 325 in the middle rack. Served with whipped cream. Wonderfully simple…

I give this recipe 5-stars on taste and ease. However, I’m curious if the temperature is wrong. I baked it for 40 minutes at 325* and it was in no way close to firming. I had to cook it and additional 25min to get it to set.

I really wanted this pie to work. Made it the day before for “Pi Day.” Its slop. I baked it according to the directions-325 40 minutes. It puffed up in the oven and looked beautiful until it cooled. It decompressed and the top layer cracked. That was a sign. I refrigerated it over night. Cut it for dessert and it ran out of the shell over the plate. There is a thin layer on top that resembles chess pie but the liquid underneath does not set and tastes like raw caramel. If you make this bake much much longer than what’s written.

Absolutely delicious. I chose an all-butter crust and blind baked it first, which might not be necessary…but the results were excellent. This version has a denser texture than version I, more brownie-like versus custardy, which I prefer. Serve with a scoop of rich vanilla ice cream.

We love this quick and easy treat. I eventually doubled the filling recipe and it’s even better!

I don’t like nuts and have always wondered what a pecan pie tasted like! It always looked delicious (minus the pecans). Now I get to eat it just the way I’ve always wanted to! Thank you for the recipe!

This is very good but very sweet (I even cut the white sugar down to 6 tablespoons). It’s like a pecan pie without the pecans, however I love pecans so I thought it was lacking. Everyone at the party loved it though. If you’re into chess pie, you’ll love this.

It was very good but not the recipe my stepdad has been searching for, It was like a great pecan pie filling not too sweet. I did read that a lot of people said it was runny so i added one teaspoon of kraft minute Tapioca, it did the trick!

Just tried this recipe for the first time, was very easy to make.

My friend went to Montreal, Quebec and had Sugar Pie for dessert at an upscale restaurant and was raving about it ever since. Being French Canadian he asked me if I had a sugar pie recipe. While I was waiting for a family member t find me one translated to English, I found this recipe. It is so easy to make! Just make sure you have a really good pie crust recipe or just use a ready made one you find in the freezer section at your grocer’s. He said this is just as good or better. Love it! Thank you!

Absolutely delicious! Best sugar pie that I’ve ever tasted.

Quick and easy tarts recipe for school bake sale. Made 20 tarts. After reading the reviews, I decided to add 1 egg yoke and it wasn’t runny. Will do again.

Super delicious treat (although next time, I will cut down the brown sugar to 3/4 cup. I had a left over pie crust that I wanted to use up, and this was the perfect solution. This is basically a dump recipe and can easily be done from start to finish in under an hour (if you have a pre-made pie crust!) The consistency of the filling is that exactly of the pecan pie, but without the pecans. Very rich, so you can serve smaller slices to cover more people. Also might try topping it with whipped cream and or chocolate sauce!

This is the exact recipe my grandmother used to make! Great for holidays and is a classic crowd pleaser 🙂

My family just love it!,and guess what? it was very easy to do!

This is more like a butter tart. Good but even after cooling down, it was runny. Would taste better with pecan or raisins.