There’s something about old-fashioned desserts that just feels like home. Hillbilly Pie is one of those humble, simple recipes that generations have passed down, not because it’s fancy, but because it’s downright delicious. With its buttery graham cracker crust and rich, custard-like filling, this pie is a true comfort food—perfect for family gatherings, cozy nights in, or just because you deserve a sweet treat.
If you’ve never tried Hillbilly Pie before, you’re in for a real treat. It’s a little bit like a chess pie but with the extra warmth of brown sugar and a touch of cinnamon. And the best part? It’s ridiculously easy to make. So, grab your ingredients, preheat that oven, and let’s bake up something special.
THE PERFECT GRAHAM CRACKER CRUST
Before we get to the creamy, caramel-like filling, we need to start with the base: a classic graham cracker crust. This crust is not only super simple to make, but it also adds a slightly crunchy texture that pairs beautifully with the silky filling.
Ingredients for the Crust:
- 1 ½ cups graham cracker crumbs – You can buy pre-crushed crumbs, but smashing your own crackers is oddly satisfying.
- ⅓ cup melted butter – This holds the crust together and gives it that rich, buttery flavor.
- ¼ cup granulated sugar – Just a touch of sweetness to balance things out.
How to Make the Crust:
- Preheat your oven to 350°F (175°C). This ensures even baking for both the crust and the filling.
- Mix the crumbs, melted butter, and sugar in a medium-sized bowl. Stir until everything is evenly combined and the mixture feels like damp sand.
- Press the mixture into the bottom of a 9-inch pie dish. Use the back of a spoon or the bottom of a glass to pack it down firmly. You want an even layer so that every bite has that perfect crunch.
- Pre-bake for about 8-10 minutes if you like a crispier crust, or leave it unbaked if you prefer a softer base. While the crust is baking (or resting), you can move on to the filling.
MAKING THE SWEET, CREAMY FILLING
The heart of this pie is its smooth, custard-like filling. It’s made with simple ingredients, but when combined, they create a rich, almost caramel-flavored center that melts in your mouth.
Ingredients for the Filling:
- 1 cup brown sugar – This adds a deep, molasses-like sweetness.
- ¼ cup all-purpose flour – Helps to thicken the filling so it sets properly.
- 1 cup whole milk – Gives the filling a creamy, luscious texture.
- 2 large eggs – These bind everything together and help create that custard-like consistency.
- 1 teaspoon vanilla extract – A little vanilla enhances all the flavors.
- 2 tablespoons melted butter – Adds richness and a silky texture.
- ½ teaspoon ground cinnamon (optional) – If you love warm spices, this is a great addition.
How to Make the Filling:
- Whisk together the brown sugar and flour in a large mixing bowl. This helps prevent any lumps in the filling.
- Add the milk, eggs, vanilla extract, and melted butter. Whisk until smooth and fully combined. The mixture will be thin, but don’t worry—it thickens as it bakes.
- Pour the filling over the prepared crust. If you’re using cinnamon, sprinkle it evenly over the top for a little extra warmth and spice.
Now that the pie is ready to go into the oven, let’s move on to the final step—baking it to golden perfection.
BAKING HILLBILLY PIE TO GOLDEN PERFECTION
Now that the pie is assembled, it’s time for the magic to happen. Baking is what transforms the simple ingredients into a beautifully set, caramelized dessert that’s packed with flavor. The key here is to bake the pie just long enough for the filling to firm up without overcooking it.
How to Bake the Pie:
- Preheat your oven to 350°F (175°C) if you haven’t already.
- Place the pie on the center rack of your oven. This allows for even baking, ensuring that the filling cooks through without burning the crust.
- Bake for 40-45 minutes. You’ll know it’s ready when the filling looks set but still has a slight jiggle in the center. The top should have a light golden-brown color.
- Check for doneness. If you’re unsure whether the pie is fully baked, insert a toothpick or knife into the center. It should come out mostly clean, with maybe a few moist crumbs. If the filling is still too liquid, bake for another 5 minutes and check again.
- Cool completely before slicing. This part is important—if you cut into the pie while it’s still warm, the filling won’t be fully set. Let it cool at room temperature for at least 2 hours before serving.
SERVING AND STORAGE TIPS
Once the pie is fully cooled, it’s time to slice and enjoy. This dessert is best served as-is, but there are a few ways to make it even more indulgent.
Serving Suggestions:
- With Whipped Cream: A dollop of homemade whipped cream adds a light, airy contrast to the rich filling.
- With Ice Cream: Vanilla ice cream melts beautifully over a warm slice of pie.
- Drizzled with Caramel: If you want to take the sweetness up a notch, a drizzle of caramel sauce enhances the brown sugar flavor.
How to Store Hillbilly Pie:
- At Room Temperature: If you plan to eat the pie within 24 hours, you can keep it loosely covered on the counter.
- In the Refrigerator: For longer storage, keep the pie covered in the fridge for up to 4 days. The flavors actually deepen over time, making it even better the next day.
- In the Freezer: You can freeze Hillbilly Pie for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Let it thaw in the fridge overnight before serving.
TIPS FOR THE BEST HILLBILLY PIE
- Use Dark Brown Sugar for More Flavor: If you want a richer, deeper caramel-like taste, swap out the light brown sugar for dark brown sugar.
- Don’t Overbake: The filling should still have a slight jiggle when you take it out of the oven. Overbaking can make it dry and rubbery.
- Let It Cool Completely: The hardest part of making this pie is waiting for it to cool. But trust the process—this step is what ensures a perfect texture.
- Make It Ahead of Time: This pie is a great make-ahead dessert. Since it keeps well in the fridge, you can bake it a day in advance and serve it chilled or at room temperature.
With the pie baked, cooled, and ready to serve, let’s move on to some commonly asked questions about this classic dessert.
FREQUENTLY ASKED QUESTIONS ABOUT HILLBILLY PIE
Even though this recipe is simple, you might still have a few questions before making it. Below are some of the most common ones to help you get the best results.
1. CAN I USE A DIFFERENT TYPE OF CRUST?
Yes, you can swap the graham cracker crust for a traditional pie crust if you prefer. A homemade or store-bought pastry crust will work just fine. Just be sure to pre-bake it for about 10 minutes before adding the filling.
2. CAN I USE A MILK SUBSTITUTE?
Whole milk works best for this recipe because it gives the filling a creamy texture. However, you can use half-and-half or evaporated milk for a similar result. Non-dairy alternatives like almond or oat milk may work, but they could slightly change the texture and flavor.
3. HOW DO I KNOW WHEN THE PIE IS DONE BAKING?
The pie is done when the edges are set, but the center still has a slight jiggle when you gently shake the pan. If the filling is still very loose, bake for another 5 minutes and check again.
4. CAN I MAKE THIS PIE AHEAD OF TIME?
Yes! Hillbilly Pie tastes even better the next day. You can make it a day in advance and store it in the refrigerator until you’re ready to serve.
5. CAN I FREEZE THIS PIE?
Absolutely. Once the pie has completely cooled, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Let it thaw in the fridge overnight before serving.
6. WHY IS MY PIE FILLING RUNNY?
If the filling is too runny, it may not have baked long enough. Make sure to bake until the center is just set. Also, letting the pie cool completely is crucial for the filling to firm up properly.
7. CAN I ADD NUTS OR OTHER MIX-INS?
Yes! Chopped pecans or walnuts would add a nice crunch to the filling. You can also sprinkle some chocolate chips over the crust before adding the filling for a fun twist.
CONCLUSION: A CLASSIC, COMFORTING DESSERT TO ENJOY
Hillbilly Pie is one of those timeless desserts that proves you don’t need complicated ingredients to make something truly delicious. With its buttery graham cracker crust and rich, custard-like filling, it’s the perfect treat for family gatherings, holidays, or just a simple dessert to enjoy any time.
Whether you serve it plain, topped with whipped cream, or alongside a scoop of ice cream, this pie is sure to bring warmth and nostalgia to your table. Try it out, and don’t forget to let us know how it turns out. If you have any variations or special additions, share them—we love hearing how you make this recipe your own. Happy baking!
Description
Hillbilly Pie is a rustic, old-school custard pie loaded with sweet coconut and crunchy pecans for a chewy, “million-dollar” filling nestled in a flaky crust. It’s a simple yet indulgent dessert that evokes warm memories of family dinners and potlucks.
For the Crust (enough for a 9″ pie plate)
1¼ cups all-purpose flour
¼ tsp salt
1 Tbsp granulated sugar
6 Tbsp cold unsalted butter, cut into small cubes
3–4 Tbsp ice water
For the Filling
¾ cup granulated sugar
3 Tbsp all-purpose flour
¼ tsp salt
3 large eggs, lightly beaten
1 cup evaporated milk
½ cup heavy cream
1 tsp vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans, lightly toasted
2 Tbsp unsalted butter, melted
For Finishing
1–2 Tbsp coarse sugar (turbinado), for sprinkling (optional)
Whipped cream or vanilla ice cream, for serving
1️⃣ Make the crust:
In a medium bowl, whisk together flour, sugar, and salt.
Cut in the cold butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs.
Drizzle in ice water, 1 Tbsp at a time, tossing gently until the dough just holds together.
Form into a disk, wrap in plastic, and chill 30 minutes.
2️⃣ Blind-bake the crust (optional for extra crispness):
Preheat your oven to 375 °F (190 °C).
Roll the dough on a lightly floured surface into a 12″ circle. Fit it into a 9″ pie plate, trim and flute the edges.
Line with parchment and fill with pie weights or dried beans. Bake 12 minutes, then remove weights and bake 5 minutes more.
3️⃣ Prepare the filling:
In a bowl, whisk together sugar, flour, and salt.
Add the beaten eggs and whisk until smooth.
Stir in evaporated milk, heavy cream, and vanilla.
Fold in the shredded coconut, toasted pecans, and melted butter.
4️⃣ Bake the pie:
Pour the filling into the hot (or unbaked) crust, smoothing the top.
Sprinkle with coarse sugar, if using.
Bake 35–40 minutes, until the edges are set and the center still jiggles slightly.
5️⃣ Cool & serve:
Notes
Shortcut crust: Use a store-bought deep-dish crust; blind-bake before filling.
Nut-free version: Omit pecans and increase coconut by ½ cup.
Flavor twist: Stir in a pinch of cinnamon or a splash of bourbon into the filling.
Make-ahead: Assemble through Step 3 and refrigerate; bake just before serving.
Storage: Cover and refrigerate leftovers up to 3 days; serve chilled or at room temperature.
- Prep Time: 25 min
- Cook Time: 40 min