Sugar Pie Recipe (Quebec Tarte au Sucre)

Name: Sugar Pie Recipe (Quebec Tarte au Sucre)
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Québécoise
Ingredients: 1 unbaked 9-inch (23 cm) pie crust; 2 cups (500 ml) golden brown sugar, firmly packed; ½ cup (125 ml) all-purpose flour; ½ tsp (2 ml) salt; 1 ¼ cups (310 ml) heavy cream (35%); ¼ cup (60 ml) unsalted butter, melted and cooled to lukewarm; 4 large eggs; 2 tsp (10 ml) vanilla extract

Preparation 15 min
Refrigeration 2 h
Cooking 55 to 60 min
Servings 8
Freezing Absolutely

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Ingrédients

1 unbaked 9-inch (23 cm) pie crust
2 cups (500 ml) golden brown sugar, firmly packed
½ cup (125 ml) all-purpose flour
½ tsp (2 ml) salt
1 ¼ cups (310 ml) heavy cream (35%)
¼ cup (60 ml) unsalted butter, melted and cooled to lukewarm
4 large eggs
2 tsp (10 ml) vanilla extract

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Preparation

Preheat the oven to 350°F (180°C). Fit the crust into a greased 9-inch (23 cm) pie plate, letting it hang over the edge by about 1 inch (2.5 cm). Trim the excess, then shape the rim by pinching it with your fingers or a fork.
In a bowl, mix the brown sugar, flour and salt.
In another bowl, whisk the cream, melted butter, eggs and vanilla.
Gradually add the dry ingredients to the wet ingredients, whisking until the filling is smooth.
Set the pie plate on a baking sheet. Pour the filling into the crust.
Bake for 55 to 60 minutes, until the filling is set and the top is golden all over, right to the center. The center can still jiggle slightly.
Let cool completely on a rack, about 2 hours, then refrigerate for at least 2 hours or overnight.
Serve cold, plain, with whipped cream, ice cream or a little icing sugar.