Tarte Au Sucre (French-Canadian Sugar Pie)

Submitted by evelynathens

"No holiday (read: Thanksgiving or Christmas) table would be complete for me without this pie. Yes, it is sweet. Yes, it is rich. Yes, it is wonderful."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 6

ingredients

• 354.88 ml firmly packed dark brown sugar or 354.88 ml maple sugar
• 236.59 ml evaporated milk
• 59.14 ml cream
• 1 egg yolk
• 118.29 ml all-purpose flour
• 29.58 ml melted butter
• 4.92 ml vanilla extract
• 0.25 ml salt
• 1 unbaked 8-inch pie shell

• Chantilly Cream

• 236.59 ml whipping cream, whipped with
• 14.79 ml powdered sugar
• 2.46 ml vanilla extract

directions

1. Position rack in center of oven and preheat to 350°F.
2. Whisk all ingredients until smooth and pour into shell.
3. Bake about 25-30 minutes, until filling is set.
4. Sugar Pie is best served slightly warm or at room temperature.
5. Serve with Chantilly Cream.
6. Variation: Add 1/2 cup chopped, toasted walnuts to the filling.

Reviews

[Julie Bs Hive]

Mais c'est si bon! Haven't had Brown Sugar Pie since my MIL died many years ago. We all loved it but because it is so rich it's not one we'll be having again soon but this recipe is definitely a keeper! Thanks Evelyn.

 

[CarsonM]

A very tasty pie (especially with the whipped cream), but only if you don't care how it looks. I baked it for around 40 minutes total, then assumed that it must set as it cools - but it didn't. The consistency of the filling was like thin pudding that just ran all over the plate once it was cut, and even refrigerating it didn't really help. I'm sure it just needed a longer cooking time, so keep that in mind if you decide to give this recipe a try.