Quebec Sugar Pie Recipe -
Quebec Sugar Pie Recipe

Quebec Sugar Pie

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"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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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  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 More Reviews

Most Helpful Positive Review
Jul 15, 2003

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.

Most Helpful Critical Review
Mar 05, 2005

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!


10 Ratings

Jul 15, 2003

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

Sep 25, 2007

Very sweet, gooey, oozy mess of a pie. Tasted good though.

Jul 15, 2003

A agree with the previous review right down to in the fridge a couple of days later when mine finally hardened too. Mine never got 'hard' either. It was very sloppy.. the flavour was there.. a beautiful flavour but it was runny and 'syrupy'. I think I'll try cutting down on 'runny' ingredients the next time to see if it works.

Jan 25, 2008

What can I say? Sugar + cream. How can you go wrong with ingredients like that? The walnuts are the only thing that makes this one different than any other sugar pie. Also, no problem solidifying after a night in the fridge.

Dec 15, 2006

really good, I put it into the freezer a few hours after it cooled. It kept great, and when I went to serve it, it had a carmel solid top and a little runny inside, but everyone loved it.

Sep 25, 2004

This was really good, but should really be made the night before.


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  • Calories
  • 473 kcal
  • 24%
  • Carbohydrates
  • 66 g
  • 21%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 144 mg
  • 6%

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

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