Search thousands of recipes reviewed by home cooks like you.

Quebec City Sugar Pie with Thick Cream

Quebec City Sugar Pie with Thick Cream

  • Prep

  • Cook

  • Ready In

CTREYNARD

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 {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

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:
  • 180 mg
  • 60%
  • Sodium:
  • 482 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

joanne marie
28
1/5/2010

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's French Canadian, and has been making sugar pies all her life asked for the recipe!

StylinCook
23
12/16/2007

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

Zuul
20
11/15/2010

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 good thing!)