Quebec Sugar Pie

Rating: 3.6 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Sugar Pie has many versions. This one is very rich, and the depth of the filling is is much less than usual.

By Jean
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Line a 9 inch pie plate with pastry. Trim and flute, but do not prick bottom.

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  • 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.

  • Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove pie from oven, and cool. Filling will set when cold.

Nutrition Facts

Per Serving:
473.2 calories; 3.2 g protein; 66 g carbohydrates; 40.8 mg cholesterol; 143.7 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

CNOWYCKYJ
Rating: 4 stars
07/15/2003
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. Read More
Helpful
(6)

Most helpful critical review

Chris Messer
Rating: 3 stars
03/06/2005
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! Read More
Helpful
(23)
10 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
CNOWYCKYJ
Rating: 4 stars
07/15/2003
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. Read More
Helpful
(6)
Chris Messer
Rating: 3 stars
03/05/2005
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! Read More
Helpful
(23)
CNOWYCKYJ
Rating: 4 stars
07/15/2003
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. Read More
Helpful
(6)
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PKKER
Rating: 5 stars
07/15/2003
THIS IS GREAT! Especially for kids... And heck i should know i am a teenager:) Read More
Helpful
(5)
MISTICAT57
Rating: 3 stars
09/25/2007
Very sweet gooey oozy mess of a pie. Tasted good though. Read More
Helpful
(3)
LWAXI
Rating: 2 stars
07/15/2003
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. Read More
Helpful
(3)
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Darryl
Rating: 4 stars
01/25/2008
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. Read More
Helpful
(2)
Johanna Allen Chetkowski
Rating: 4 stars
09/25/2004
This was really good but should really be made the night before. Read More
Helpful
(1)
OZFISHING
Rating: 4 stars
12/15/2006
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. Read More
Helpful
(1)
Valerie
Rating: 2 stars
05/20/2006
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 but does not look good at all.Not the best sugar pie I've made and I'm from Quebec!:) Read More
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