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 of Sugar Pie. My mom was making this sugar pie long before I was born.
I consulted my "Oracle" but not sure this article on Wikipedia about the origins of French Canadian Sugar Pie is totally accurate.
Instead of using a preformed refrigerated pie shell, you can use frozen pie crust like the ones offered by Pillsbury.
You will need to prep the pie crust according to the directions on the package before adding the sugar mixture. In my experience, there is no need to prebake the crust.
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 with Refrigerated Pie Crust, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need these ingredients to make this French Canadian Sugar Pie recipe (see recipe card for quantities): 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 the 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
Equipment
- Saucepan
Ingredients
- 2 Cups Light Brown Sugar
- 2 tablespoon All Purpose Flour
- 1 Cup Milk
- 2 tablespoon Unsalted Butter, melted
- 1 Egg, beaten
- 1 Refrigerated Pie Crust
Instructions
- Preheat Oven to 400°F.
- In a saucepan, bring brown sugar, all purpose flour and milk to a boil. Cook slowly until the sugar has dissolved, about 5 minutes. Remove from heat.
- Add the beaten egg and melted butter and mix with a hand mixer. Pour into the 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
Geraldine A Pierce
how long do I cook this if I am making 6 inch pies?
Chef Rodney
I would start by baking for 15 minutes then checking them at that point. You want to bake them till the top has set.
G-Ma
The chef is right, this is a Canadian delicacy. It is made just about every holiday, especially Christmas time. I found it very easy to make. I usually put a dollop of cream or ice cream once it has cooled and just before serving. Very creamy and delicious.
Pierrette
Turned out great.Made it for office potluck and 2 pies were gone. Will definitely be making it again
Chef Rodney
Glad you liked this recipe!
lee
La tarte-au-sucre is very much a Québécois tradition, and not a Canadian one per se. The same is true of poutine, pudding chômeur (to die for) and pâté chinois. Pettes-de-seurs also a French invention.
Some trivia for you.
The expression ´As American as Apple Pie ´ may be a bit of a misnomer. The French brought it to New France early on. It also included pears and raisins.
Because our harvest came earlier than yours, we were enjoying our pie ahead of the Americans!
True story!
Chef Rodney
I purposely used the word French Canadian instead of "Québécois" since 85%+ of my visitors are from the States. Thanks for the trivia!
Tamra Ross
This is very similar to the pie my Gaspésien family make but mom's recipe never called for boiling the mixture at all. The egg is mixed with the sugar and milk and the whole mixture just made warm (not hot) on the stove while stirring. The sugar melts in the pie. Some versions do not preheat the filling at all.
The other major difference is that the Gaspe version always uses evaporated (Carnation) milk, which is the preferred milk for many recipes in the region. I think Carnation even has a tarte au sucre recipe on their site.
I'm curious to try the boiling method to see if it turns out the same. Your pictures look similar to the pie I grew up with, but maybe a bit softer. It's a surprisingly simple and delicious, rich pie, best served in very small slices with unsweetened whipped cream to offset the sugar.