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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 576 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 2 cups packed brown sugar
• 1 egg yolk
• 1 teaspoon salt
• 2 cups heavy cream
• 1 cup light whipping cream
• 2 tablespoons flour
• 1 unbaked 9-inch pie crust

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 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.