Southern Brown Sugar Pie Squares Recipe

If you’re looking for a dessert that perfectly blends buttery shortbread with a luscious, caramel-like filling, you’ve got to try my Southern Brown Sugar Pie Squares Recipe. This treat is one of those comforting, nostalgic sweets that feels like a warm hug in every bite. Trust me, once you make these browning-sugar bars, you’ll find yourself reaching for seconds (and thirds) without any guilt. Let me walk you through how to make this fan-freaking-tastic dessert, with tips and tricks that’ll make you shine in your kitchen.

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Ingredients You’ll Need

This Southern Brown Sugar Pie Squares Recipe is all about combining simple pantry staples that come together to create magic. The shortbread crust is buttery and crumbly, and the filling is like a creamy caramel custard. Here’s what you’ll want to look out for when shopping.

• All-purpose flour: Use fresh, good-quality flour to get that tender, flaky crust.
• Granulated sugar: Just a touch in the crust adds a hint of sweetness and crunch.
• Salt: Balances the sweetness and enhances all the flavors.
• Unsalted butter: Chilled for the crust to create that perfect crumbly texture, melted for the filling to blend smoothly.
• Vanilla extract: Always go for pure vanilla; it makes a huge difference in flavor depth.
• Light brown sugar: Packed firmly – this is what gives the filling that decadent caramel taste.
• Whipping cream: Adds richness and creaminess to the filling.
• Eggs: Make sure they’re at room temperature to ensure the filling sets just right.
• Cornstarch: This little helper thickens the filling to the perfect consistency.

Variations

I always encourage putting your own little twist on recipes like this, so you can truly make it yours. Whether it’s adding a bit more vanilla because you love that warmth, or adjusting the sweetness to fit your taste, this Southern Brown Sugar Pie Squares Recipe is a fantastic canvas.

• Pecan Topping: My family loves it when I sprinkle chopped toasted pecans on top before baking — it adds a delightful crunch and Southern charm.
• Maple Variation: Swap out the vanilla extract for pure maple extract for a cozy, autumn-inspired flavor.
• Dairy-Free Adaptation: Use coconut cream instead of whipping cream and a dairy-free butter alternative; the texture changes a little but it still tastes amazing.
• Mini Squares: Use a muffin tin instead of a baking pan to create individual-sized treats that are perfect for parties.

How to Make Southern Brown Sugar Pie Squares Recipe

Step 1: Whip Up the Perfect Shortbread Crust

Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper—don’t skip letting a little paper hang over the edges. This is my favorite trick because it makes lifting the squares out way easier later on. In a bowl, mix the flour, granulated sugar, and salt. Then, take your chilled cubed butter and use a pastry cutter or fork to cut it into the dry ingredients until the mixture looks like coarse crumbs, with butter pieces about pea-sized. Finally, stir in the vanilla extract and gently press the mixture evenly into the bottom of your pan. Bake this crust for about 10 minutes until it’s just set but not browned. The warm crust is now ready to welcome the filling!

Step 2: Mix and Pour the Irresistible Filling

While the crust bakes, whisk together the brown sugar, whipping cream, eggs, melted butter, cornstarch, vanilla, and salt in a medium bowl until everything is smooth and glossy. Pour this mixture gently over your warm crust—here’s where the magic starts. Pop it back in the oven for 25 minutes; you want the outer edges to be crispy and golden while the middle remains slightly jiggly. This jiggle is actually a good thing — it means your filling will set up perfectly as it chills.

Step 3: Cool and Chill to Set

Once out of the oven, cool the pie squares completely at room temperature, then move them into the refrigerator for 2 to 3 hours to fully set. I learned the hard way that patience is key here—cutting into the bars too soon leaves the filling too soft and messy. After chilling, lift the whole block out using those handy parchment paper “handles” and slice it into 16 glorious squares. Serve, share, and watch these Southern Brown Sugar Pie Squares disappear fast!

How to Serve Southern Brown Sugar Pie Squares Recipe

Garnishes

I love topping these squares with a dollop of lightly whipped cream or just a sprinkle of flaky sea salt to highlight the sweet-salty contrast. Sometimes, I roast pecans and scatter them on top for a bit of crunch and nuttiness that pairs beautifully.

Side Dishes

These pie squares are great served alongside a warm cup of coffee or tea, especially in the afternoon. If you’re feeling extra indulgent, a scoop of vanilla bean ice cream takes the experience to the next level.

Creative Ways to Present

I like to arrange the squares on a rustic wooden board for gatherings, sprinkled with powdered sugar and garnished with fresh mint leaves or cinnamon sticks. They look beautiful as individual bites at holiday parties when stacked in pretty tiers.

Make Ahead and Storage

Storing Leftovers

The good news? These Southern Brown Sugar Pie Squares keep beautifully in the fridge for up to four days. To keep them from sticking, I layer parchment paper between each stack if I’m saving more than a few. This way, you can grab a quick sweet treat anytime without hassle.

Freezing

If you want to make these ahead for a party or save some for later, freeze the whole uncut pan wrapped tightly with plastic wrap and foil. When you’re ready, thaw overnight in the fridge, slice, and enjoy. Alternatively, freeze individual cut squares in a single layer and then stack with parchment paper in between—either way works well.

Reheating

To warm these up without losing moisture, I pop individual squares in the microwave for about 10-15 seconds. They’re also wonderful served chilled, so no pressure to reheat if you want to enjoy their silky texture cold.

FAQs

Final Thoughts

This Southern Brown Sugar Pie Squares Recipe has become one of my go-to treats whenever I want something sweet, simple, and extra comforting. I love how the buttery crust supports that rich, creamy filling, and how easy it is to make with pantry staples. Even if you’re new to baking or pressed for time, this recipe practically guarantees success—and deliciousness. So go ahead, give it a try and share with your loved ones; I promise this will become a family favorite in no time.

Southern Brown Sugar Pie Squares Recipe

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• Author: Villerius
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 50 minutes
• Yield: 16 squares
• Category: Dessert
• Method: Baking
• Cuisine: Southern American

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Description

Southern Brown Sugar Pie Squares are a delightful dessert featuring a buttery shortbread crust topped with a rich, creamy brown sugar filling. These squares offer a perfect balance of sweetness and texture with crispy edges and a soft, slightly jiggly center that sets beautifully after chilling.

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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 Tablespoons cornstarch
• 1 Tablespoon vanilla extract
• 1/4 teaspoon salt

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line an 8-inch by 8-inch baking dish with parchment paper, leaving an overhang to easily lift the squares out later.
2. Make Shortbread Crust Base: In a medium to large bowl, combine the flour, granulated sugar, and salt. Add the chilled, cubed butter. Using a pastry cutter or fork, cut the butter into the flour mixture until pieces are about the size of peas. Mix in the vanilla extract until fully incorporated.
3. Form and Bake Crust: Press the shortbread mixture evenly into the prepared pan’s bottom. Bake in the preheated oven for 10 minutes to set the crust. Remove from oven but keep oven temperature on.
4. Prepare Brown Sugar Filling: While the crust bakes, whisk together the brown sugar, whipping cream, eggs, melted butter, cornstarch, vanilla extract, and salt in a medium-sized bowl until smooth and creamy.
5. Bake Pie Squares: Pour the brown sugar mixture over the warm shortbread crust. Return the pan to the oven and bake for 25 minutes. The edges should be crispy and the center still jiggly when done.
6. Cool and Chill: Allow the pie squares to cool completely at room temperature. Then refrigerate for 2-3 hours until fully set.
7. Serve: Use the parchment paper handles to lift the dessert out of the pan. Cut into 16 equal squares and serve chilled.

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Notes

• Store leftovers in the refrigerator for up to four days.
• If stacking the squares, place parchment paper between layers to prevent sticking.
• Squares can be frozen either before or after cutting. Freeze in an even layer and cover tightly with plastic wrap or store in an airtight container for up to three months.
• Thaw frozen squares in the refrigerator before serving.
• Remove the pie squares from the oven while the center is still jiggly to avoid overbaking; they continue to set as they cool.

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Nutrition

• Serving Size: 1 square (approx. 1/16 of recipe)
• Calories: 210
• Sugar: 20g
• Sodium: 100mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 55mg