Growing up on the east coast of Canada, I had the pleasure of indulging in some pretty unique dishes not typically found in other parts of the world. Growing up in Quebec, this French Canadian Sugar Pie was a popular dessert.
For the most part, this sugar pie is pretty easy to make. The hardest part is bringing the sugar to a boil and not cooking the eggs when added to the hot sugar mixture.
To be honest with you, I have no idea what the history is on Sugar Pie. My mom was making this sugar pie long before I was born. I consulted my "Oracle" but not sure this information is totally accurate.
While you are here I suggest you check out all my other delicious Canadian Recipes. Some of the recipes are new while others are well over 50 years old but they all originated in Canada.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need these ingredients to make this recipe: Light Brown Sugar, All Purpose Flour, Milk, Unsalted Butter, Egg and Pie Crust.
🥣 How to Make French Canadian Sugar Pie
Preheat Oven to 400°F.
Bring brown sugar, flour, and milk to a boil. Cook slowly until dissolved - about 5 minutes.
Add egg and butter and mix with a hand mixer. Pour into cooked pie shell.
Bake for 35 minutes, remove the pie, and cover the rim with foil to prevent burning.
Return to oven and back for another 15 minutes.
French Canadian Sugar Pie
- 2 Cups Light Brown Sugar
- 2 tablespoon All Purpose Flour
- 1 Cup Milk
- 2 tablespoon Unsalted Butter
- 1 Egg, Beaten
- 1 Refrigerated Pie Crust
- Preheat Oven to 400°F.
- Bring brown sugar, flour and milk to a boil. Cook slowly until dissolved - about 5 minutes.
- Add egg and butter and mix with hand mixer. Pour into cooked pie shell.
- Bake for 35 minutes, remove pie, and cover rim with foil to prevent burning.
- Return to oven and back for another 15 minutes.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.