Best 11 Brown Sugar Pie Ii Recipes

SOUTHERN BROWN SUGAR PIE

Steps:

• Preheat the oven to 350 degrees F.
• Prepare each pie pan with pie crust.
• Lightly whisk together eggs and add in sugar, butter, and vanilla. You don't want to over-beat your pie filling.
• Pour pie filling into each pie pan. Bake pies on middle rack of oven for 45-55+ minutes or until golden brown. Update: It might need longer based on oven temperatures. Check to see that pie is baked through (if you move it slightly, it shouldn't jiggle).
• Note: You may need to loosely place aluminum foil around pie crust edges to prevent them from getting too brown. I often allow it to cool and then refrigerate it to set up further. Then I warm slightly before serving. Remember, this makes TWO pies.

BROWN SUGAR PIE I

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
• Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

CANADIAN BROWN SUGAR PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a saucepan, combine flour and sugar.
• Stir in milk, butter, salt and vanilla.
• Cook, stirring constantly, until mixture comes to a boil.
• Pour into an unbaked pie shell.
• Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

BROWN SUGAR PIE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C.)
• 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.
• Bake in the preheated oven for 35 to 40 minutes, or until filling is set.

BUTTERSCOTCH PIE

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
• Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
• Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.

BROWN SUGAR PIE

Steps:

• Combine all ingredients and mix well with a wire whisk. Pour into an unbaked pie shell. Bake in preheated 350 degree oven for 50 to 55 minutes. Pie will rise up while cooking and later, after it comes out of the oven, it will go back down. Let the pie cool for at least an hour. Add some whipped cream or ice cream

BROWN SUGAR CHESS PIE

Steps:

• For the cornmeal pie dough crust: In a medium bowl, whisk the flour, cornmeal, and salt together to combine.
• Add the cubes of butter, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces between your fingers, flattening them into big shards. As you work, continue to toss the butter through the flour, recoating the shingled pieces. If you have warm hands, you may want to use a pastry cutter (sometimes I do a few passes with pastry cutter, then toss the mixture with my hands before continuing). Take care to ensure that all the cubes of butter are fully coated in flour as you work.
• For a flaky crust, continue cutting the butter into the flour just until the pieces of butter are about the size of walnut halves. Or, for a mealy crust, work the mixture together until the pieces of butter are about the size of peas.
• Make a well in the center of the flour mixture. Add the ice water to the well. (Different types, or even brands, of flour hydrate differently, so it is difficult to give a precise amount that will work every time; Consider the base amount given as a solid jumping-off point, knowing that you will almost always need to add more.) Using your hands, toss the flour with the water to start to mix the two together (this begins to combine them without creating too much gluten). As the flour begins to hydrate, you can switch to more of a kneading motion -- but don't overdo it, or the dough will be tough. Then add more water, about 1 tablespoon (15 grams) at a time, until the dough is properly hydrated. It should be uniformly combined and hold together easily, but it shouldn't look totally smooth. Dough that is too dry may have a sort of "dusty" appearance, or pockets of unhydrated flour; it will not hold together and will look crumbly. Dough that is too wet will feel sticky or tacky to the touch, and it is often smoother and/or lighter in color than a properly hydrated dough.
• Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes before using.
• Lightly dust your work surface with flour. I use about a handful of flour to dust the surface and the dough, and I often don't need to use any more during rolling. Use just enough flour to prevent the dough from sticking, as using too much can make the dough tough or dry.
• Begin to roll out the dough by positioning the rolling pin in the center of the dough, then applying gentle pressure and pushing it away from you. Return the pin to the center and do the same, this time bringing the pin towards you. Although this method may feel a bit awkward at first, it's useful for learning how to apply gentle, even pressure to the dough rather than just pressing down while rolling the pin back and forth, which can often make the crust too thin at the edges and thicker in the center.
• Rotate the dough frequently as you work, or even flip it over. That will help keep the dough from sticking and also allow you to feel the thickness to determine if there are thicker areas you haven't hit evenly with your pin yet. As the dough round (or rectangle) gets bigger, use the pin to help you move it around -- roll it up around the pin, then unfurl it in a slightly different spot. Rather than focusing on the diameter of the rolled- out dough, focus on the thickness. When the dough is rolled out evenly to the correct thickness (1/8 to 1/4 inch (3 to 6 mm)), it should be the correct size and about 1 inch wider than the pie plate. Of course, you can always use your pie pan as a guide while you roll, placing it lightly on top of the dough to help see when you're getting close.
• Transfer the dough to the pie plate. To use the rolling pin to transfer the dough, place it at the end of the dough farthest from you, wrap the edge of the dough up around the pin, and roll the pin toward you, wrapping the dough around the pin. Position the far edge of the dough to the far edge of a 9-inch pie plate and gently unfurl it into the plate. Then lift up the dough gently at the edges and gently push it into the base of the pie plate.
• Once you've lined your pie plate with dough, trim away any excess dough, ideally ending up with 1/2 inch (1 cm) of excess dough all the way around the edges. I like to use scissors for this task -- they make it easy to cut cleanly. Then tuck the excess dough under itself so the edges of the crust are flush with the outer rim of the pie plate. Press lightly to seal the dough all around. This technique serves to give you thicker dough around the edges of the pie, which makes it easier to crimp, and this final folded effect at the edges makes the edges of the crust look (and taste!) particularly flaky when you slice it.
• Cover with plastic wrap and refrigerate the pie plate lined with dough until chilled, 15 minutes to 1 hour if time allows.
• Dock the bottom of your crimped and well-chilled pie crust all over with a fork.
• Cut a square of parchment paper that is slightly larger than the pie plate. Place it on top of the pie shell and fill with pie weights (make sure you use enough weights to come up to the inner rim of the pie plate). The crust is now ready to be parbaked.
• Parbake the crust: Preheat the oven to 425 degrees F (220 degrees C) with a rack in the lower third of the oven, preferably with a baking steel or stone on it. Place your docked/weighted crust on the rack and bake for 15 to 17 minutes, until the edges appear set and are just starting to lightly brown. Remove the pie from the oven and use the parchment paper to lift the weights out of the pie shell. Return the crust to the oven and bake until the bottom appears set, 2 to 3 minutes more.
• To make the egg wash, whisk the egg and cool water together to combine.
• As soon as the pie crust comes out of the oven from parbaking, brush the crimped edges of the dough with a thin layer of the egg wash to form a sort of "seal" on the base of the dough.
• Let the crust cool completely before filling.
• For the Brown Sugar Chess Pie: Preheat the oven to 325 degrees F (165 degrees C) with a rack in the lower third (preferably with a baking steel or stone on it).
• In a medium bowl, whisk the brown sugar and cornmeal together to combine. Add the eggs and egg yolks and whisk until the color has lightened noticeably, 1 to 2 minutes. Add the milk, melted butter, vanilla, and salt and whisk until well combined.
• Place the parbaked pie crust on a parchment-lined baking sheet and pour the filling into the crust. Transfer to the oven and bake until the crust is deeply golden and the custard is set around the outside edges but is still slightly jiggly in the center, 35 to 40 minutes.
• Cool the pie completely, then chill for at least 1 hour before slicing and serving. Serve topped with whipped cream, caramel sauce, and some kind of candied nuts, if desired.

BUTTERSCOTCH PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, melt butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edge to crust., Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers.

SWEET POTATO-PECAN PIE II

Steps:

• Place crust in lightly greased pie tin.
• Filling: Whis k together 1 cup of sweet potatoes and 1 tbsp.
• butter.
• In a large bowl beat two eggs until well mixed; add the sweet potatoes to the eggs.
• In a separate bowl, mix together the evaporated milk, brown sugar, corn syrup, vanilla, ginger, cinnamon, nutmeg, and salt, then add to the sweet potato mixture and mix well.
• Pour this combined mixture into the pie crust. Sprinkle 1 cup chopped pecans evenly over the top (they may sink into the mixture, that's OK). Bake at 375 degrees for 35-45 minutes (until tester comes out clean). Let pie cool.
• To make topping: Whip cream until soft peaks form, then add confectioners' sugar and continue to whip until stiff peaks form.
• Use pastry tube with star tip to decorate pie.

BLACKBERRY PIE

Steps:

• Combine the flour, sliced butter and salt in a food processor. Pulse until the mixture is the texture of coarse meal. With the machine running, add the ice water a tablespoon at a time through the feed tube until the dough clumps together, no more than 10 to 15 seconds. Divide the dough into 2 balls, flatten them and chill about 30 minutes.
• Combine berries and butter in a nonstick saucepan. In a separate bowl, whisk the light brown sugar, granulated sugar and cornstarch together, then add to the berries. Cook over medium-low heat until the sugar melts and the mixture thickens. Stir gently to prevent scorching, but take care not to break the berries. Remove from heat, and stir in the brandy.
• Preheat oven to 350 degrees.
• Sprinkle a pastry board with half the confectioners' sugar. Quickly roll out a circle of dough on the sugar, and line a 9-inch pie pan. Using a slotted spoon, transfer the berries to the prepared pie pan.
• Briefly boil the remaining juice from the berries until it thickens; spoon the juice over the berries.
• Sprinkle the rest of the confectioners' sugar on the work surface, roll out top crust, cover the pie and seal the edges. Cut decorative vents in the top.
• Bake for 50 to 60 minutes, until the crust is an even pale brown.

SUGAR CREAM PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.