Ok I feel the need to come clean about the fact that I almost didn’t even post this recipe, not because it isn’t insanely delicious and rich but because I without trying almost ruined this pie several times. I swear, it was definitely not on purpose but apparently my subconscious was trying to sabotage the whole shebang. My first attempt at this pie began without a hitch,
pie crust ready should be, I bought it like that, filling beautifully placed in the pie crust, and my fancy pie crust edge cover nicely placed. In my attempt at not making a mess sigh I placed my pie on a jelly roll pan in the oven which after 10 minutes of baking bucked up from the heat, spilling the already very full-that’s another story- pie filling all over the place. Panicking, I stuck a heavy coffee mug on the pan trying to balance it out, which unfortunately didn’t work. Some of y’all are probably wondering, ‘Holly, why didn’t you just take the pie out of the oven?’, well I was hoping that it would be salvageable after baking, FYI it wasn’t.
Please avert your eyes if you are easily offended by baking disasters, fug city y’all…
Alrighty, here’s the 2nd attempt, start out with brown sugar, melted butter, eggs and vanilla…
Mix, mix, mix…
Place in your pie crust…
Look how it’s behaving nicely this time, a cookie sheet that didn’t buck up…
Fresh out of the oven, I’m kind of digging the cracked top…
So here’s the other part I messed up…I noticed that I had to bake this waaaaay longer than the recipe called for and when I cut into the pie after it cooled I realized the bottom layer of the crust was a solid piece of browned sugar crust cement!! and it was still very very gooey runny in the middle, super delicious but not solid like it was supposed to be, especially after having cooked for so long. Then I realized…OMG the recipe called for 1 pound of brown sugar, and for some reason brain fart I translated that to 4 cups instead of 2??!! No wonder this pie was overflowing! How incredibly silly of me, soooo no worries I put the correct amount in the recipe below and I’m sure it will be easy as pie teehee I’m hilarious for you when you make it. I will also be remaking this correctly in the near future because aside from the goo and the inedible chainsaw required bottom it was really delicious. This pie is all of the awesome of pecan pie minus the pecans—FYI I have this thing about nuts thrown into dessert, sorry not sorry but gross.
Behold the missing bottom crust because dangit, it just wouldn’t cut…
- 2 Cups of Brown Sugar.
- 1 Stick of Butter, Melted.
- 3 Eggs.
- 2 Tablespoons of Vanilla Extract.
- 1 Regular Unbaked Pie Crust (from the freezer section).
- Preheat your oven to 350 degrees F.
- With a handheld or stand mixer with paddle attachment place your sugar, butter, vanilla and eggs into your bowl and mix together until smooth.
- Pour batter into your pie pan and place either edge covers or aluminum foil on the pie crust edges to keep from burning.
- Bake for 45 minutes or until golden brown.