The delightful local delicacy is simply remarkable. This sugar pie has a delicious crust that it makes on its own, which is totally unusual and a great treat in and of itself! Easy one-bowl cooking that takes less than 10 minutes! The promise of a tiny piece of Quebecois paradise!
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 cups brown sugar
- ¼ cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- ½ cup all-purpose flour
- 1 ½ cups milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
- Place the brown sugar and butter in a mixing bowl, and beat them together with an electric mixer until creamy and very well combined, without lumps. Beat in eggs, one at a time, incorporating the first egg before adding the next one. Add the vanilla extract and salt; beat the flour in, a little at a time, and then the milk, making a creamy batter. Pour the batter into the prepared pie dish.
- Bake in the preheated oven for 35 minutes; remove pie, and cover the rim with aluminum foil to prevent burning. Return to oven, and bake until the middle sets and the top forms a crusty layer, about 15 more minutes. Let the pie cool to room temperature, then refrigerate for at least 1 hour before serving.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 383 mg |
| Sugars | 56 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Turned out great. I used almond milk for more sweetness. Love that it makes it’s own crust.
I used a pie crust because I didn’t read the recipe correctly. It was amazing. I am definitely making this again.
A little too sweet for my taste. However, I can see this being a good base for other treats.
Followed the recipe. Wondered if the batter was too runny, but it turned out great. Perfect for when you want something sweet but also want to use minimal ingredients with minimal effort.
Possibly the worst version of this pie. It does not taste anything like the Quebec sugar pie, it lacks sugar, and has a strong egg taste. Just a waste of time and money
No, not even close! … “Miraculous” is the last word I would use to describe this pie! Not sweet enough, the filling is bland, more like a custard and has an unpleasant egg aftertaste. A real good French-Canadian sugar pie recipe would NEVER ask for eggs or milk, even evaporated milk! Our best sugar pies are made with brown sugar, heavy cream and/or Eagle Brand condensed milk; they are much sweeter, richer in taste, buttery and creamy and often contain maple syrup too. You know you have a perfect sugar pie when each bite is a party of flavors that melts in your mouth and that the texture is like velvet on your palate.
Love that it made it’s own crust. Definitely a keeper!
Had to make a quick thank you for a good friend, this was super fast, easy and absolutely wonderful. Didn’t change anything except I swapped a small amount of heavy cream for a 1/4 of a cup of the milk. Perfect pie ! Thanks for the recipe.
Fantastic! My neighbor said he doesn’t eat any sweets except sugar pie which I’d never heard of. I was skeptical looking at the ingredients but it is terrific. I only used the 1/4 cup butter as written and it didn’t cream together with the sugar. Just resembled course sugar crumbs. I followed the rest of the instructions until the milk and it was a creamy batter but then was runny on adding milk so I stopped after 1 cup. Cooked up perfectly in the recommended time. I could’ve eaten half the pie myself!
I am a little confused. I bake a lot so was surprised to see that 1/4 cup butter was enough to get “creamy” and very well combined with 2 cups of brown sugar. Since none of the reviews mentioned this not working I followed the recipe. When my Kitchen Aid was unable to make that ratio of butter and brown sugar anywhere near a consistency that could be reasonably described as creamy I increased the butter to 1/4 lb total. This ratio worked and I wondered if 1/4lb (one stick) was actually what was intended?? Either way 1/4lb of butter worked for me (with the rest of the ingredients as listed). As other reviews mentioned my pie took a fair bit longer to cook and the center didn’t appear set while in the oven. Once I removed it and let it sit for a bit on a cooling rack it started to firm up. A nice crust formed on the bottom and the sides were nice and crispy.
I modified the recipe quite a bit and it came out amazing! Full stick of butter, 1 can of evaporated milk instead of the 1.5 cups it called for. I also substituted rum extract for the vanilla and added some cinnamon. I poured the filling into an actual pie crust since we LOVE crust at my house! Sprinkled chopped pecans on top. Bake time was still 50 min. I did not cover with foil, but moved the pie to the lower rack for the last 20 min.
I thought this half pie was a bit too bland following the directions exactly. So tried again but poured the filling into a shortbread pie shell and added pecans. What a difference!! I will definitely make this recipe again but with the additions and i think i’ll try drizzling chocolate and caramel on top.
I substituted milk for carnation condensed milk because us Quebecers love our carnation! Turned out amazing!
I happened to have some maple sugar I received as a gift so I used that. I also made it gluten free by substituting GF flour. I replaced the vanilla with maple syrup. I baked it for 5 minutes longer than the given time as the centre was a little jiggly, but the edges were so good that when making again I would leave it in longer to increase the ‘crusty’ area. I served it with just a little vanilla ice cream. It was a hit with the guests at a French-Canadian themed dinner.
Something sweet and yummy and I don’t have to run to the store?! Yes, please! I actually tried to make this three times and it never set right. I purchased an oven thermometer and realized that my oven temp was way off. I adjusted and tried again. The flavor of the pie was so good that I kept trying it until I got it right.
The pie was a cinch to make but it took longer to bake than specified in the recipe. I thought I made a mistake with the batter being really runny/loose but the center set up nicely when baked longer. I haven’t tried it yet, but it looks delicious and smells great! Can’t wait for my friend to try it. This is “payment” for fixing my old dresser drawers. He is AWESOME!
Sticky and incredibly rich, this is an excellent “pie.” I will definitely make it again!
great start to finish
I’m only giving this pie two stars because even though I liked it my three teenagers didn’t like it at all.
Omg this is so delicious!! I realized last minute I didn’t have enough brown sugar, so I ended up using 1 cup brown sugar and 1 cup granulated sugar. I thought it worked out just fine!! This was a little bit hard to get out of the pan, very sticky, but I got it to work. Great recipe!!
This was my first time making Sugar Pie and everyone loved how it turned out. But, I think that I messed something up when I was making it. The battered seemed runny so I added a little more flour and it took longer to bake. I love that fact that it had its own crust and I do plan to make this again again. Next time I will pay more attention 😉 My 9 year old said that only mistake that I made was only making one pie lol