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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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Whisk the eggs and the egg yolk in a bowl until frothy. Add the milk and vanilla; beat well. Slowly stir in the flour, salt, and brown sugar. Pour the mixture into the pie crust.

  • Whisk together the light whipping cream and the heavy cream in a separate bowl; chill in refrigerator.

  • Bake the pie in the preheated oven for 10 minutes. Lower the temperature setting to 350 degrees F (175 degrees C). Bake until the center is set, another 35 to 45 minutes. Allow to cool on a rack. Serve at room temperature on a plate in a pool of the chilled cream mixture.

Nutrition Facts

576.4 calories; protein 5.8g 12% DV; carbohydrates 69g 22% DV; fat 31.9g 49% DV; cholesterol 156.1mg 52% DV; sodium 476.7mg 19% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2010
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! Read More
(31)

Most helpful critical review

Rating: 3 stars
01/09/2015
I don't care for the texture of this pie.:( Read More
20 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/05/2010
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! Read More
(31)
Rating: 5 stars
12/16/2007
I LOVE sugar pie being from Quebec I grew up eating this all the time. Now we enjoy this at every Holiday. Read More
(23)
Rating: 5 stars
11/15/2010
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!) Read More
(20)
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Rating: 5 stars
12/25/2007
One of my faves; a cross between sugar pie/custard pie?! DELISH! Read More
(9)
Rating: 5 stars
09/08/2019
Oh this was soooo decadent. Real vanilla extract is the key to the delicious taste. Mix the sugar, flour and salt very well before adding to the wet ingredients (I used a pastry blender). Remember to add the sugar mixture slowly to the wet, mixing well so that the sugar dissolves. I love the fact that the recipe does not require butter as so many others do. To get this pie right, you'll need to remove it from the oven as soon as the custard is set. I used the oven directions as directed (10 minutes at 400, 40 minutes at 350) and it was perfect. My mother was Acadian, and her recipe could not match this one. My husband and I love it. Update...for those who have texture issues this pie should be mixed slowly and thoroughly. The sugar needs to be completely dissolved. The texture should be similar to pecan pie...smooth and custard-like. Read More
(8)
Rating: 5 stars
02/28/2011
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! Read More
(7)
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Rating: 5 stars
12/04/2008
I made this for thanksgiveing and excluded the cream and it was gone almost immediately. Delish! Read More
(7)
Rating: 5 stars
07/31/2009
Very good! Read More
(7)
Rating: 4 stars
04/18/2010
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. Read More
(7)
Rating: 3 stars
01/09/2015
I don't care for the texture of this pie.:( Read More