Quebec City Sugar Pie with Thick Cream Recipe - Allrecipes.com
Quebec City Sugar Pie with Thick Cream Recipe
  • READY IN 2 hr

Quebec City Sugar Pie with Thick Cream

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    2 hrs

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.
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Reviews More Reviews

Jan 05, 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!

 
Dec 16, 2007

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

 

16 Ratings

Nov 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!)

 
Dec 25, 2007

One of my faves; a cross between sugar pie/custard pie?! DELISH!

 
Apr 18, 2010

Tasty pie, though parts of it came out a little too gelatinous in texture. Maybe I should have taken it out of the oven earlier? I also wonder why the recipe calls for 2 eggs + 1 yolk. If I ever make this again, I might save myself the trouble and just use 3 full eggs. I didn't make the thick cream, but the pie is sweet enough on its own.

 
Jul 31, 2009

Very good!

 
Feb 28, 2011

Being from Indiana, we have an affinity for sugar cream pies. While on this web site I came across this version. This is not anything like Mrs. Wicks Sugar cream pie, BUT I would say it is fantastic! This will become one of our family pies for the holidays and we will place it next to the old English crème and Indiana Sugar cream pies. LOVE IT!

 
Dec 04, 2008

I made this for thanksgiveing and excluded the cream and it was gone almost immediately. Delish!

 

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Nutrition

  • Calories
  • 622 kcal
  • 31%
  • Carbohydrates
  • 69.5 g
  • 22%
  • Cholesterol
  • 180 mg
  • 60%
  • Fat
  • 36.7 g
  • 57%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 482 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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