Quebec Sugar Pie

Quebec Sugar Pie

"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

servings 473 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 9
  1. 10 Ratings

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Most helpful positive review

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, t...

Most helpful critical review

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...

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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...

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, t...

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

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

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 b...

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 solidifyin...

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.

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

I don't know what happened with this, but the pie filling became very hard and caramelly after it was cooled. Also, it was overflowing from the pie crust so that made a huge mess! It tasted good...

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