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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool and Chill: Allow the pie squares to cool completely at room temperature. Then refrigerate for 2-3 hours until fully set.
- Serve: Use the parchment paper handles to lift the dessert out of the pan. Cut into 16 equal squares and serve chilled.
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.
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
