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Three sugar pie squares stacked on top of each other. They are on a white plate with a fork next to them.
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5 from 1 vote

Southern Brown Sugar Pie Squares Recipe

Southern brown sugar pie squares are a delicious and easy recipe to make. The gooey centers and crunchy top make for the perfect dessert.
Prep Time15 minutes
Cook Time35 minutes
Additional Time2 hours
Total Time2 hours 50 minutes
Course: Desserts
Cuisine: American
Servings: 16
Calories: 212kcal
Author: Julie Pollitt

Ingredients

Shortbread Crust

  • 1 1/2 cups all purpose flour
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cubed and chilled
  • 1 teaspoon vanilla extract

Topping/ Filling

  • 1 1/2 cups light brown sugar firmly packed
  • 1/4 cup whipping cream
  • 2 large eggs room temperature
  • 3 Tablespoons unsalted butter melted
  • 2 Tablespoon cornstarch
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Shortbread Crust
  • Preheat the oven to 350 degrees. 
  • Line an 8-inch by 8-inch baking dish with parchment paper.  Leave a little parchment above the top of the dish to use as handles when lifting the squares out.
  • In a medium to large mixing bowl, stir together the flour, sugar, and salt.  
  • Add the chilled butter. Use the pastry cutter (or a fork) and cut the butter into the flour mixture.  Continue doing this until combined, and the butter is no bigger than the size of a pea.
  • Add the vanilla extract and continue cutting in until combined.
  • Push the shortbread crust into the bottom of the prepared pan.
  • Bake the crust for 10 minutes. Remove from the oven but leave the oven on.
  • In a medium mixing bowl, whisk together the brown sugar, whipping cream, eggs, melted butter, cornstarch, vanilla extract, and salt until smooth.
  • Pour the mixture over the warm crust and bake for 25 minutes. The outside edges will be crispy, while the middle will still be jiggly.
  • Cool completely before placing in the fridge to chill until set, 2-3 hours.
  • Once set, remove from the pan and cut into 16 equal squares.

Notes

  1. If you have any leftovers, you can store them in the refrigerator for four days. 
  2. If you stack them, place parchment paper between them to avoid sticking.
  3. You can freeze the squares, either before or after cutting, but it's easier to freeze before. If you freeze them after you cut them, freeze the squares in an even layer.
  4. Cover completely with plastic wrap or in an airtight container and freeze for up to three months. Thaw in the fridge until chilled before enjoying.
  5. It is important to pull this recipe out of the oven while it still has that jiggle in the middle. As the squares are cooling, they will continue baking in the pan. 

Nutrition

Serving: 1 | Calories: 212kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 48mg | Sodium: 115mg | Sugar: 18g