Quebec City Sugar Pie with Thick Cream recipe

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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

Nutrition Info

576.4 calories
carbohydrate: 69 g
cholesterol: 156.1 mg
fat: 31.9 g
fiber: 0.9 g
protein: 5.8 g
saturatedFat: 16.5 g
servingSize: -
sodium: 476.7 mg
sugar: 55.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. 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.

  3. Whisk together the light whipping cream and the heavy cream in a separate bowl, chill in refrigerator.

  4. 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.

Recipe Yield

1 - 9 inch pie

Recipe Note

This version is the regional specialty at its finest. This lovely brown-sugar-and-egg mixture sets like pumpkin pie! Serve in a pool of thick cream, which is the perfect complement to the rich, sweet dessert.

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