Recently, I came across Sugar Pie and inquired about it with my mother. Her face lit up like a child on Christmas morning. It was a favourite from her childhood that she had long forgotten.
So I’m off this weekend to make Sugar Pie or “tarte au sucre.” Originally known as maple syrup sugar pie back in the days when maple syrup was plentiful and affordable. Today in Quebec, it remains a well known favourite.
In seeking out an authentic recipe, I surveyed my family, it seems everyone has their own version. For the most part the ingredients do not change. I have seen some with 3 ingredients, brown sugar, cream and butter. Some with maple syrup, this one comes from a trusted family source, so we will give it a try. So here is Sugar Pie. Very simple to make. Diabetics this one is not for you. I will attach some pictures to the recipe in a couple of days after I have made it.
|Warning: This pie is not for the weak, very sweet!|
- 1 1/2 cups firmly packed dark brown sugar or maple sugar
- 1 cup evaporated milk
- 1/4 cup cream
- 1 egg yolk
- 1/2 cup all-purpose flour
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 dash salt
- 1 unbaked 8-inch pie shell ( feel free to make your own or pie a readymade pie shell, I won’t tell)
Preheat to 350°F.
Whisk all ingredients until smooth and pour into shell.
Bake about 25-30 minutes, until filling is set.
Sugar Pie is best served slightly warm or at room temperature. Serve with whipped cream or a scoop of vanilla ice cream.
Variation: Add 1/2 cup chopped, toasted walnuts to the filling..