Recipe by Lennie
Serve this very sweet French-Canadian classic with a glass of ice-cold milk; it really does help to counteract the sugar rush. In small slices, this pie is delicious.
Top Review by Janice Gill
This is the pur laine (all wool) Quebec recipe and wonderfully good it is. Try using maple sugar for the real old-fashioned taste. The trick with this pie is to serve small helpings ...think of it more as a confection than a dessert. Cold whipped cream served with it halps to cut the sweetness though it doen't help the caloric count. Thanks for posting and publicizing our wonderful Canadian cuisine
- 1 9 in. unbaked pastry shell
- 3⁄4 cup light brown sugar (for best results don't use the dark brown sugar)
- 3 tablespoons milk or 3 tablespoons cream
- 1 tablespoon butter, cut in small dice