Quebec City Sugar Pie with Thick Cream

Quebec City Sugar Pie with Thick Cream

13
CTREYNARD 0

"This version is the regional specialty at its finest. This lovely brown-sugar-and-egg mixture sets like pumpkin pie! Serve in a pool of thick cream, which is the perfect complement to the rich, sweet dessert."

Ingredients

2 h {{adjustedServings}} servings 622 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 36.7 g
  • 57%
  • Carbs:
  • 69.5g
  • 22%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 482 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Whisk the eggs and the egg yolk in a bowl until frothy. Add the milk and vanilla; beat well. Slowly stir in the flour, salt, and brown sugar. Pour the mixture into the pie crust.
  3. Whisk together the light whipping cream and the heavy cream in a separate bowl; chill in refrigerator.
  4. Bake the pie in the preheated oven for 10 minutes. Lower the temperature setting to 350 degrees F (175 degrees C). Bake until the center is set, another 35 to 45 minutes. Allow to cool on a rack. Serve at room temperature on a plate in a pool of the chilled cream mixture.
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Reviews

13
  1. 17 Ratings

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Being from Quebec, I've tried many sugar pie recipes and this one's definitely a winner! I made the recipe with no changes and my whole family raved about it on New Year's day. My mother, who'...

I LOVE sugar pie being from Quebec I grew up eating this all the time. Now we enjoy this at every Holiday.

I grew up in Montreal, Quebec. I have tasted more Tarte au Sucre than I can possibly say... This is by far the best and easiest one. Small pieces though! It's lethally sweet! (and that is a...