Miraculous Canadian Sugar Pie

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Miraculous Canadian Sugar Pie

The first time I ever had Miraculous Canadian Sugar Pie was at a work event. Every year we would go out to a coworkers farm and burn stumps in the fall. He would cut down trees in order to have wood for the winter and then had the task of cleaning up the area. So why not make an event of it.

One of my coworker’s wives brought the Sugar Pie and the moment I tasted it I was hooked. I remember telling her how much I loved it and she chuckled because she went to allrecipes.com and just typed in the ingredients she had in her pantry and this was what came up. I love that this recipe is so simple, it uses pantry staples and it takes no time to make.

So what is so miraculous about Miraculous Canadian Sugar Pie? You don’t need to make a crust because in the cooking process it forms its own crust. This pie has a delicious caramel custard and a yummy chewy crust. It’s so simple it hurts.

I also love that it’s a Canadian Dessert from Quebec. It’s a great way to add some Canadian history to your Thanksgiving weekend.

Miraculous Canadian Sugar Pie

A delicious custard pie that forms its own crust.

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Prep Time 10 mins

Cook Time 50 mins

Rest Time 1 hr

Total Time 2 hrs

Course Dessert

Equipment

• 9-inch pie pan

Ingredients

  

• 2 cups Brown Sugar
• 1/4 cup Butter, softened
• 2 large Eggs
• 1 tsp Vanilla
• 1 tsp salt
• 1/2 cup flour
• 1 1/2 cups milk

Instructions

 

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
• Place the brown sugar and butter in a mixing bowl, and beat them together with an electric mixer until creamy and very well combined, without lumps. Beat in eggs, one at a time, incorporating the first egg before adding the next one. Add the vanilla extract and salt; beat the flour in, a little at a time, and then the milk, making a creamy batter. Pour the batter into the prepared pie dish.
• Bake in the preheated oven for 35 minutes; remove pie, and cover the rim with aluminum foil to prevent burning. Return to oven, and bake until the middle sets and the top forms a crusty layer, about 15 more minutes. Let the pie cool to room temperature, then refrigerate for at least 1 hour before serving.