No mayonnaise dressing on the coleslaw.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 2 eggs
- 1 egg yolk
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons flour
- 1 teaspoon salt
- 2 cups packed brown sugar
- 1 unbaked 9-inch pie crust
- 1 cup light whipping cream
- 2 cups heavy cream
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- 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
| Calories | 576 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 156 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 17 g |
| Sodium | 477 mg |
| Sugars | 55 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I made two pies – For the first one I followed the recipe and used the lighter brown sugar. With the second pie I experimented a little, mixed one cup dark brown sugar and one cup light, and substituted heavy cream for the evaporated milk. Both pies are absolutely delicious. I used store bought pastry.
I followed the recipe exactly, and it came out wonderful! Was a hit with the family.
I don’t care for the texture of this pie. 🙁
I have been making this pie for years. The person who gave me the recipe called it a brown sugar pie. Whenever I take this pie to a potluck someone always asks for the recipe. We have an annual soup & salad luncheon at church and someone told me they don’t care about the soups they come for my brown sugar pie.
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.
Really easy pie to make, it tastes rich and delicious!
An exceptional recipe for such a traditional pie. The thick cream helps cut the sweetness of the pie.
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!
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!)
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.
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!
Very good!
I made this for thanksgiveing and excluded the cream and it was gone almost immediately. Delish!
One of my faves; a cross between sugar pie/custard pie?! DELISH!
I LOVE sugar pie being from Quebec I grew up eating this all the time. Now we enjoy this at every Holiday.