Return to Content

Brown Sugar

Brown Sugar
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes 8 to 10 servings.

Here’s a creamy custard pie with a tangy flavor and hint of maple. Delicious!

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

For crust:



I recommend using Dad’s Pie Pastry (page 65) or Three-Grain Butter Pastry (page 65), but any other pastry in this collection will do. Roll the dough into a 13-inch circle and line a 9-1/2-inch deep-dish pie plate with it, forming the overhanging dough into an upstanding rim (see “Forming the Edge,” page 62). Chill and partially prebake the shell (see “Partially Prebaking . . .,” page 62). Then cool the shell.

For filling:


  • 3/4 cup packed light-brown sugar
  • 2 tablespoons all-purpose flour pinch of salt
  • 3 large eggs plus 1 egg yolk, at room temperature
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted
  • 2 cups plain yogurt


Preheat the oven to 350 degrees F. In a large bowl, combine the brown sugar, flour, and salt. Rub with your fingers to mix. Add the eggs and yolk. Whisk well, to blend, then whisk in the maple syrup, vanilla, and melted butter. Add the yogurt and whisk again (or beat with an electric mixer) until evenly blended. Pour the filling into the pie shell. Bake the pie on the center oven rack for about 40 minutes. When done, the pie will be “set,” meaning that it will not move in waves when the pie plate is nudged. Also, the filling will have puffed more around the edges than in the middle. Transfer the pie to a rack and cool thoroughly. Chill 3 to 4 hours before slicing.
Updated Wednesday, August 22nd, 2012

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111