Canadian Brown Sugar Pie

"In French, it is "Tarte au Sucre Brun." Delicious!! This is a basic pie from Quebec, Canada."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by JoanieM6 photo by JoanieM6
photo by Xanthia photo by Xanthia
photo by Stacky5 photo by Stacky5
photo by Stacky5 photo by Stacky5
Ready In:
1 pie




  • Preheat oven to 400 degrees F (200 degrees C).
  • In a saucepan, combine flour and sugar.
  • Stir in milk, butter, salt and vanilla.
  • Cook, stirring constantly, until mixture comes to a boil.
  • Pour into an unbaked pie shell.
  • Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.

Questions & Replies

  1. What is a serving size/how many slices should you cut the pie? Asking because the nutrition info says one serving is over 2,700 calories!!!
  2. When I was a child, my grandfather, who is from Trios Rivieres, Quebec, used to make something similar to this. He called it caramel pie. I wasn’t able to get the recipe before he passed, I’m wondering if anyone from Canada is familiar with that.
  3. Does this pie need to be refrigerated?


  1. Not only incredibly easy to whip together (presuming you have an unbaked pie shell on hand), but this pie turns out to also be a real crowd-pleaser! Went quite well with cream whipped with about a teaspoon each of rum, sugar, and vanilla extract. Mmmm! Among a pie smorgasbord, this was one of those that wholly disappeared. Next time, I think I'll try adding a half-teaspoonful of cinnamon...
  2. I have to admit this was disappointing. After cooking it for the specified time it was still watery and I cooked it for another half hour for it to get more solid. The ingredients also seemed to be separating and there was foaming on the top. It didn't taste that bad, it was too rich though, I would not recommend eating it in large portions. The rest of my family was too afraid of it to even try it.
  3. This pie was very easy to make. I followed the recipe exactly except I added a lattice top and added butter, cinnamon, and sugar to the top crust. It made it very pretty. I'm waiting for the pie to cool and looking forward to how this compares to the Crazy Pig in Quebec City.
  4. Tarte au sucre is one of my families favorite dessert; mine has only 1 cup of milk, it makes it even sweeter.
  5. This was amazing. It was indeed very sweet so don't forget the vanilla ice cream (not the cheap stuff either). Dont stop stirring as the temperature comes up or it will turn to hard candy on the bottom of your sauce pan. I didn't have quite enough evaporated milk and used a quarter cup of Irish Cream. C'est fantastique!


  1. People need to read the recipe twice before making this! I'm sure the first complaint came because the lady used MILK instead of EVAPORATED MILK. This is a great recipe. Traditional tart au sucre brun. Merci beaucoup!



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