Brown Sugar Pie Squares

Brown Sugar Pie Squares are a classic Southern-inspired dessert that combines the comforting flavor of brown sugar with the convenience of a bar. With a buttery shortbread crust and a gooey, caramel-like filling, these squares are rich, indulgent, and perfect for sharing.

Why You’ll Love This Recipe

• Simple ingredients with incredible depth of flavor
• Easy to make with no special equipment
• Combines pie and bar textures in one satisfying bite
• Perfect for holidays, potlucks, or casual dessert trays
• Stores well and can be made ahead

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Shortbread Crust:

• All-purpose flour
• Granulated sugar
• Salt
• Unsalted butter, cold and cubed
• Vanilla extract

Brown Sugar Filling:

• Light brown sugar
• Large eggs
• Whipping cream or heavy cream
• Melted unsalted butter
• Cornstarch
• Vanilla extract
• Salt

Directions

1. Prepare the crust:
   Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper. In a bowl, mix flour, sugar, and salt. Cut in the butter and vanilla until crumbly. Press into the pan and bake for 10–15 minutes until lightly golden.
2. Make the filling:
   In a medium bowl, whisk together brown sugar, eggs, cream, melted butter, cornstarch, vanilla, and salt until smooth.
3. Assemble and bake:
   Pour the filling over the pre-baked crust. Return to the oven and bake for 25–30 minutes until edges are set and center is slightly jiggly.
4. Cool and chill:
   Let cool to room temperature, then refrigerate for 2–6 hours to fully set before slicing into squares.

Servings and timing

• Makes: Approximately 16 squares
• Prep time: 10 minutes
• Bake time: 35–45 minutes total
• Chill time: 2–6 hours
• Total time: 3–7 hours including chilling

Variations

• Use dark brown sugar for deeper flavor
• Add chopped pecans for a nutty crunch
• Drizzle with caramel or a dusting of powdered sugar before serving
• Swap crust for a graham cracker base for a twist
• Make in muffin tins for mini pie bites

Storage/Reheating

• Store in an airtight container at room temperature for up to 3 days
• Refrigerate for up to 4 days for longer freshness
• Freeze for up to 3 months, wrapped well
• Thaw in the fridge before serving—no reheating needed

FAQs

What’s the difference between pie bars and pie squares?

They’re the same concept—pie filling baked over a crust and cut into bars or squares for easy serving.

Can I use half-and-half instead of cream?

Yes, though the filling may be slightly less rich and dense.

How do I prevent a soggy crust?

Always bake the crust before adding the filling to keep it crisp.

Why is the center slightly jiggly after baking?

That’s normal—chilling allows it to firm up completely.

Can I make these gluten-free?

Yes, just substitute the flour with a gluten-free all-purpose blend.

Are these overly sweet?

They’re rich, but you can balance the sweetness with a pinch of extra salt or by using light brown sugar.

Can I double the recipe?

Yes—use a 9×13-inch pan and increase baking time slightly.

Can I make these ahead?

Absolutely—prepare and chill a day ahead for best results.

What can I add to the filling?

Chopped nuts, mini chocolate chips, or a bit of cinnamon can enhance the flavor.

How should I serve them?

Best served chilled or at room temperature—optional garnishes include powdered sugar or whipped cream.

Conclusion

Brown Sugar Pie Squares are a nostalgic, rich dessert that delivers all the comfort of pie in a neat, portable format. With their buttery crust and gooey, caramel-like filling, they’re sure to become a favorite for family gatherings and everyday indulgence. Make a batch and watch them disappear!

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