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Quebec City Sugar Pie With Thick Cream

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Recipe Summary Quebec City Sugar Pie With Thick Cream

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.

Ingredients | Keep Your City Clean And Green Logo Png

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

Directions

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

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.

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

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.

Info | Keep Your City Clean And Green Logo Png

prep: 15 mins cook: 45 mins additional: 1 hr total: 2 hrs Servings: 8 Yield: 1 - 9 inch pie

TAG : Quebec City Sugar Pie With Thick Cream

Desserts, Pies, Vintage Pie Recipes,

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