Sugar pie — a classic Québécois dessert with a rich, gooey brown sugar custard filling that sets into a sweet, crusty-topped treat. Simple, old-fashioned and deeply indulgent.
- 2 cups Brown Sugar
- ¼ cup Butter
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 tsp Salt
- ½ cup Plain Flour
- 1 1/2 cups Milk
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Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
- Place the brown sugar and butter in a mixing bowl and beat with an electric mixer until creamy and very well combined, without lumps. Beat in the eggs one at a time, incorporating each before adding the next. Add the vanilla and salt, then beat in the flour a little at a time, followed by the milk, making a creamy batter. Pour into the prepared pie dish.
- Bake for 35 minutes, then remove and cover the rim with aluminum foil to prevent burning. Return to the oven and bake until the middle sets and the top forms a crusty layer, about 15 more minutes. Let cool to room temperature, then refrigerate for at least 1 hour before serving.
