Quebec City Sugar Pie with Thick Cream |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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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:
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:
1. Preheat oven to 400 degrees F (200 degrees C).
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.
3. Whisk together the light whipping cream and the heavy cream in a separate bowl; chill in refrigerator.
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.
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