Grandma Southern’s Sugar Pie

A Family Tradition

Family gatherings wouldn’t be complete without the cherished Sugar Pie. My great-great grandmother, Mrs. J.T. Southern, crafted this recipe in the 1930’s for her cafe and boarding house located in Branson, CO.  Ingredients were expensive and in short supply during this time period, so it was a challenge to create delicious desserts for her customers. However, she managed to concoct a mouth watering caramel custard pie that six generations have enjoyed and look forward to indulging in on special occasions. Each slice is a reminder of the resilience that has passed down through the years.

Cook Times

• Prep Time: 15 minutes
• Bake Time: 60–65 minutes
• Cool Time: 1–2 hours
• Total Time: 2 hours 15 minutes to 2 hours 30 minutes

Ingredients

• 2 cups packed Brown Sugar (I like to use 1 cup light brown sugar and 1 cup dark brown sugar)
• 3 Eggs
• ½ cup Butter (softened, almost melted)
• ½ cup Sweet Milk (fresh, whole milk, room temperature)
• 1 tsp Vanilla Extract
• 1 pre-made or homemade 9-inch Pie Crust

Instructions

1. Preheat the Oven

• Set your oven to 350°F and place a baking sheet on the middle rack to catch any spills during baking.

2. Prepare the Filling

• In a mixing bowl, combine the brown sugar, eggs, softened butter, sweet milk, and vanilla.
• Use a stand mixer with the whisk attachment or a hand mixer on low speed to mix the ingredients until they are thoroughly combined. Avoid overmixing, as this can affect the texture of the custard.

💡 Pro Tip: Make sure your milk is at room temperature to prevent the butter from clumping in the mixture.

3. Prepare the Pie Crust

• Place the pie crust dough in a 9-inch pie plate. Crimp the edges for a decorative touch, then lightly brush the crust with a beaten egg for a golden finish after baking.

4. Assemble the Pie

• Pour the sugar mixture into the prepared pie crust. Carefully place the pie plate onto the preheated baking sheet in the oven.

5. Bake the Pie

• Bake the pie at 350°F for 60–65 minutes. The filling should be set around the edges but may still move slightly in the center when you pull it out. It shouldn’t jiggle, as it will firm up more as it cools.

6. Cool Completely

• Allow the pie to cool completely before cutting and serving. This step is crucial to let the filling set into its creamy, custard-like consistency.

Additional Tips for Success

• For a firmer custard, consider adding 1 tablespoon of Karo Syrup to the filling mixture.
• If you’re baking at a high altitude, adjust the cooking time slightly, as ovens can vary.
• Use a combination of light and dark brown sugar for a more complex flavor.

Nutrition Information (per slice, based on 8 slices per pie):

• Calories: 375
• Carbohydrates: 49g
• Protein: 4g
• Fat: 18g
• Sodium: 230mg
• Sugar: 37g

Serving Suggestions

Enjoy your sugar pie as is, or serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special treat. This pie is perfect for sharing, but don’t be surprised if it disappears quickly!

Happy baking!