Sharing our French Canadian heritage with a monthly recipe from our childhood, hoping to inspire similar traditions and memories for our daughters
It's Thanksgiving weekend here in Canada, which means it's time to make my favorite dessert: Sugar Pie. I only make this pie over Thanksgiving and at Christmas, which means I am long overdue! (Admittedly, there was a time in my early twenties when I went through two pies a week, but this did pass...)
Be warned: this pie is not for the faint of heart, it is for the sweet of tooth. Your very first taste of this pie should be a small sliver, lest you get thrown into diabetic shock. The seasoned, that is, French Canadians from Quebec and Ontario, enjoy a nice wedge. In my family, well, we over-indulge. The pie missing in the photo above was what I ate the morning after it was made, when the girls were in school. Their intake gets rationed, with the premise that it's too much sugar, but I'm sure everyone knows its mostly so I get to eat the most. I may have a problem... but I'm willing to live with it!
This recipe makes two pies. I know I forewarned you to only eat a small piece, but I wasn't willing to test halving the recipe. I needed to make two - one to satisfy my obvious addiction, and the other to share at Thanksgiving dinner. I imagine you could halve the recipe, while still using a whole egg. I did pay closer attention to the measurements of the recipe for this post - when sharing the recipe last year, I infuriated my sister with directions the likes of: "most of a can of evaporated milk" and "bake until it smells ready". By the way, this is probably the easiest pie you could ever make, especially if you are as content as I am to buy pie crust.
Tarte au Sucre
makes 2 pies
- 2 pie crusts
- 3 cups light brown sugar
- 1 cup sugar
- 1 egg
- 1 1/4 cup evaporated milk
1. Preheat your oven to 350F
2. In a large bowl, beat the egg. Add the sugars and carnation milk. Whisk until smooth.
3. Divide the filling into both pie crusts. Place pies on a cookie sheet in case the filling bubbles over a little while cooking.
4. Bake in the oven for 35-40 minutes, until the filling is set.
5. Let cool completely before serving. (Or dig in when mostly cooled off....)
This pie is so sweet, it's best enjoyed with something to drink to "balance" it out a bit - tea, coffee, or our personal favorite: a glass of milk.
If you try this, I'd love to hear what you think!
You can find our other French Canadian recipes here.