Tarte Au Sucre (French-Canadian Sugar Pie)
"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."
photo by Julie Bs Hive
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1 1⁄2 cups firmly packed dark brown sugar or 1 1/2 cups maple sugar
- 1 cup evaporated milk
- 1⁄4 cup cream
- 1 egg yolk
- 1⁄2 cup all-purpose flour
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 dash salt
- 1 unbaked 8-inch pie shell
-
Chantilly Cream
- 1 cup whipping cream, whipped with
- 1 tablespoon powdered sugar
- 1⁄2 teaspoon vanilla extract
directions
- Position rack in center of oven and preheat to 350°F.
- Whisk all ingredients until smooth and pour into shell.
- Bake about 25-30 minutes, until filling is set.
- Sugar Pie is best served slightly warm or at room temperature.
- Serve with Chantilly Cream.
- Variation: Add 1/2 cup chopped, toasted walnuts to the filling.
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Reviews
-
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. -
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.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
