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

Jean
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Ingredients

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

Directions

Instructions Checklist
  • 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

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

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
(6)

Most helpful critical review

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
(23)
10 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
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
(6)
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
(23)
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
(6)
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Rating: 5 stars
07/15/2003
THIS IS GREAT! Especially for kids... And heck i should know i am a teenager:) Read More
(5)
Rating: 3 stars
09/25/2007
Very sweet gooey oozy mess of a pie. Tasted good though. Read More
(3)
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
(3)
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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
(2)
Rating: 4 stars
09/25/2004
This was really good but should really be made the night before. Read More
(1)
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
(1)
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