Stirring the Pot: Salted Brown Sugar Pie for Thanksgiving
This dessert is one for the holiday books!
November 24, 2025
Hi everyone,
Happy Thanksgiving week! For chefs, the holidays (Thanksgiving especially) feel a bit like our Super Bowl. It’s all about cooking incredible food and gathering around the table with the people we love, and that spirit is why this day remains one of my favorites of the year.
I’m starting my prep today, and this time I’m adding a turkey pot pie as a side dish alongside the main turkey. I’m confiting the thighs and wings, then shredding the meat for the filling. If you’re interested, I’ll share the full recipe in the coming weeks!
One tip I always like to pass along: outsource dessert. Guests are always asking what they can bring, so point them toward a pie or tart. They appreciate the direction, and it lightens the load for the host. And if you’re the one tasked with bringing a pie and still haven’t decided, you’re in luck. Today I’m sharing a nostalgic, old-fashioned recipe that’s easy, delicious, and universally loved.
This pie has the comforting flavor of a pecan pie, just without the pecans. It’s rich, so a little goes a long way, and it’s best served slightly warm or at room temperature (never chilled). It also couldn’t be simpler to make: just mix the filling and pour it into a pie shell. It’s a fantastic option for beginner bakers. I like to top mine with crème fraîche to balance the sweetness with a touch of acidity.
For more tips to help you create a restaurant-worthy holiday, and a few of my go-to Thanksgiving classics, read below!
Salted Brown Sugar Pie with
Crème Fraîche
INGREDIENTS
Serves 8 to 10
2 large eggs, at room temperature 2 cups (lightly packed) brown sugar 1/3 cup half-and-half 4 tablespoons unsalted butter, melted and cooled 2 teaspoons vanilla bean paste | ¼ teaspoon fine sea salt 1/3 cup all-purpose flour 1 8- or 9-inch unbaked pie shell 8 ounces crème fraîche, for serving |
INSTRUCTIONS
Preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, sugar, and half-and-half. Beat on medium speed until smooth, about 1 minute. Add the melted butter and vanilla bean paste and mix to combine. Sprinkle the flour and sea salt over top and mix just until smooth and no lumps remain.
Pour the filling into the pie shell and bake in the middle of the oven until the pie is just set and no longer wobbly in the center, about 40 to 55 minutes. (If the crust is getting too brown and the pie is still not set, cover the edges of the crust with foil.) Let cool on a wire rack.
Add crème fraîche to a medium mixing bowl and whip with a whisk until the crème fraîche has thickened.
Serve the pie slightly warm or at room temperature. When plating, top each slice with flaky sea salt and a dollop of the whipped crème fraîche.
Tips for a Restaurant-Worthy
Thanksgiving
For cocktails, choose two recipes and make a larger batch of each. That way, all you need to do is pour over ice and enjoy alongside your guests. As people arrive, get a drink into their hands the moment they walk through the door.
Make sure the lights in your dining room are slightly dimmed and that you have some background music playing.
Salt and season your turkey 24 hours in advance and let it rest, uncovered, in the refrigerator.
Before cooking, let the turkey sit at room temperature for two hours. Roast it at 400ºF for the first hour, then reduce the heat to 350ºF for the remaining cooking time.
Remove the turkey when it reaches 160ºF, then let it rest for one hour before carving. This entire process ensures a perfectly moist, beautifully cooked bird.
More Thanksgiving Recipes
 Orange Sweet Potato Casserole |  Classic Thanksgiving Turkey |  Really Creamy Potato Purée |
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