Quebec Sugar Pie

Quebec Sugar Pie

9 Reviews 1 Pic
Recipe by  Jean

“Sugar Pie has many versions. This one is very rich, and the depth of the filling is is much less than usual.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. Line a 9 inch pie plate with pastry. Trim and flute, but do not prick bottom.
  2. Combine the brown sugar and cream in a small saucepan. Bring to a boil over low heat. Cook stirring slowly for 10 minutes, or until thickened. Remove from heat, and stir in 1/2 chopped nuts. Cool. Pour filling into prepared pie shell.
  3. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove pie from oven, and cool. Filling will set when cold.

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Reviews (9)

Rate This Recipe


A good pie, but I have tasted better Quebec's sugar pie. To avoid the pie being liquidy just add 1-2 spoons of flour. Also make sure that the sugar is well mixed into the cream before putting it into the oven. Bon appetit!



Great taste, but never solidified (if that's the right word), it stayed very soupy. Eventually, after 2 days, it had finally solidified. A little bit disapointed, but may try and make again, though i followed the directions exactly.



THIS IS GREAT! Especially for kids... And heck i should know i am a teenager :)

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Amount Per Serving (8 total)

  • Calories
  • 473 cal
  • 24%
  • Fat
  • 23.2 g
  • 36%
  • Carbs
  • 66 g
  • 21%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 144 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Sugar Cream Pie V


next recipe:

Sugar Pie III