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
Ingredients
- 2 Cups Light Brown Sugar
- 2 Tbsp All Purpose Flour
- 1 Cup Milk
- 2 Tbsp Unsalted Butter
- 1 Egg, Beaten
- 1 Refrigerated Pie Crust
Instructions
- 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.
Nutrition
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.
Sharon
I have made sugar pie many times, but this recipe has to be the best I have ever made, it is so easy and fail proof. I served it with a dollop of whipped cream, but was not necessary, as it was delicious without it. Have passed on this recipe to my friend who has also made it many times. A keeper for sure.
Terry Duhamel
My parents were from the Quebec area and my Mom made her sugar pie with only brown sugar and butter. It was delicious. Did anyone out there make it that way.
Shelly
I would love your recipe. My granny who is from Quebec made this all the time but called it Candy Pie. It’s probably the same
Maddy
I have not made this pie because I live at 7000 ft. I have a guide for “high altitude” baking adjustments but I would like to know if someone has made this pie at around 6000-7000 ft.
and could share their adjustments,
bake time, etc.
Thank You
M
Shelly
This was so not easy to make. The recipe doesn’t say how long to beat the mixture or how you know if the egg is over cooked. The mixture spilled out of the pie shell, I couldn’t get the edges covered at the 35 minute mark so the edges are burnt and overall the whole thing looks burnt. My whole house smells like burnt brown sugar. I will try again but would like a little more guidance
PROUND DAD
This is tasty, but not as finger licking good as my cream pie.
its freshly beaten, freshly eaten