Recipe by 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."
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packed brown sugar
unbaked 9-inch pie crust
light whipping cream
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!
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 good thing!)
One of my faves; a cross between sugar pie/custard pie?! DELISH!
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.
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!
I made this for thanksgiveing and excluded the cream and it was gone almost immediately. Delish!
* Percent Daily Values are based on a 2,000 calorie diet.
Quebec City Sugar Pie with Thick Cream
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 331
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