Recipe byThe ZestyPlate Kitchen
A Québécois classic: a gooey brown sugar custard that bakes to a crackly-topped, fudgy slice. Old-fashioned, simple and seriously sweet.
Sugar pie, or tarte au sucre, comes from Quebec and is about as straightforward as baking gets. A loose batter of brown sugar, butter and milk bakes down into a soft, gooey custard with a crackly top. It is properly sweet, so a thin slice alongside a strong coffee is the way to go.
Jump to recipe
Prep 15 min
Cook 50 min
Total 65 min
Easy
Scale:
- 2 cups Brown Sugar
- ¼ cup Butter
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 tsp Salt
- ½ cup Plain Flour
- 1 1/2 cups Milk
Nutrition (per serving)
535
kcal
7g
Protein
58g
Carbs
31g
Fat
Estimated per serving. How we calculate this.
Tags:
Pie Desert
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9-inch pie dish.
- Beat the brown sugar and butter together with an electric mixer until creamy and free of lumps. Add the eggs one at a time, beating each in fully before the next. Mix in the vanilla and salt, then beat in the flour a little at a time, followed by the milk, until you have a smooth batter. Pour it into the prepared dish.
- Bake for 35 minutes, then take it out and cover the rim with foil so it doesn't burn. Return to the oven and bake until the middle is set and the top has crusted over, about another 15 minutes. Cool to room temperature, then chill for at least an hour before serving.
Tips from the ZestyPlate Kitchen
- Cream the brown sugar and butter until there are no lumps; this sets up the smooth filling.
- Pour the milk in bit by bit so the batter stays loose and pourable.
- If the edges colour before the centre sets, lay a strip of foil over them.
- Give it time in the fridge after baking so the filling firms into something closer to fudge.
Frequently Asked Questions
It is a French-Canadian classic, tarte au sucre, built around a plain but very sweet filling of brown sugar, butter and cream or milk.
It has to bake until the middle is set and the top has formed a crust, then chill, which is what turns it fudgy. Pull it too early and it stays slack.
Yes. This recipe behaves more like a baked custard, but you can pour the same filling into a blind-baked shell for the more traditional tart.
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