Southern Brown Sugar Pie Recipe, Must Try Dessert (2024)

FAQs

What country is sugar pie from? ›

Tarte au sucre: The tarte au sucre dessert found in Northern France and Belgium resembles a tartlet made from brioche dough, baked with a top layer of sugar, cream, and butter. The French-Canadian brown sugar pie from Quebec resembles a traditional pie and features maple syrup and white or brown sugar in the filling.

It's especially important to keep brown sugar in an airtight container to retain its moisture and keep it from clumping. While it won't spoil, brown sugar is best used within 6 months since it tends to harden so easily.

Stir about 2 tablespoons of honey, maple syrup, or agave into 1 cup of granulated sugar. NOTE: These substitutes (honey, syrup, agave) will not produce a result as close to brown sugar. The sugar will not be as dark and the flavor will not be as deep and rich.

The Difference Between Light and Dark Brown Sugar

Dark brown sugar has more molasses, and therefore has a stronger flavor and a darker color.

Brown sugar is often made by mixing white sugar with a small amount of molasses, giving it a tanned hue and wet-sand-like consistency. The sweet stuff comes in two shades: light brown sugar (3%–4% molasses) and dark brown sugar (6%–10% molasses).

Pie is a staple of Southern life, a comfort food eaten at a communal table with extended family and friends. It also helps define the region's cuisine.

It's also known as finger pie (you can mix it with your fingers), transparent pie, Hoosier pie and desperation pie (when fruit wasn't available or money was tight and you really wanted a piece of pie).

The famous dessert reportedly originated in the 1850s in resourceful Amish communities in Indiana. According to What's Cooking America, the pie consisted of only four simple ingredients: brown sugar, flour, heavy cream, and an 8-inch pie crust at 325 degrees Fahrenheit.

The quality of brown sugar is best when consumed within six months of purchase and opening. Don't store brown sugar in the refrigerator. However, if you are in a very dry area or are going to keep it for a long time, you may want to freeze it. Thaw frozen sugar and use a fork to separate clumps before using.

It is a byproduct of the sugar-making process, and it comes from crushed sugar cane or sugar beets. First, manufacturers crush sugar cane or sugar beets to extract the juice. They then boil down the juice to form sugar crystals. Molasses is the thick, brown syrup left over after they remove the crystals from the juice.

Is there a diabetic substitute for brown sugar? ›

By combining erythritol with the natural sweetness of monk fruit extract, BochaSweet Brown provides a balanced and satisfying sweet flavor that can be used just like traditional brown sugar, but with the benefits of being low-glycemic and suitable for a wider range of dietary preferences.

A combination of white sugar and molasses is your best bet for a brown sugar substitute, as that's exactly what brown sugar is made of (1). To make your own light brown sugar, mix 1 cup, or 200 grams (g), of granulated white sugar with 1 tablespoon (tbsp.), or 15 milliliters (mL), of molasses.

A combination of white sugar and molasses is your best bet for a brown sugar substitute, as that's exactly what brown sugar is made of (1). To make your own light brown sugar, mix 1 cup, or 200 grams (g), of granulated white sugar with 1 tablespoon (tbsp.), or 15 milliliters (mL), of molasses.

The Best Way to Make Brown Sugar

It's as easy as adding molasses to sugar. Here are a few ways to combine the sugar and molasses together: Large bowl and fork. This is low-tech and easy — simply mix together molasses and granulated sugar in a bowl.

Refined brown sugar is simply white sugar with molasses added to it. This means that brown sugar is pure, unrefined sugar and undergoes less processing than white sugar, allowing it to retain some of its molasses content and natural brown color.