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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Quebec Brown Sugar Pie

If you like Pecan Pie, you will adore this classic Quebec Sugar Pie. This is a superb pie and one of my personal favorites. In Quebec, it is called sugar pie but in the U.S., it's also a version of pie known as a chess pie. It is smooth as silk, and decadent as brown sugar fudge. You can't beat a 3-ingredient pie that tastes like heaven.

8 inch unbaked pie shell
1 1/2 cups light brown sugar (or half dark and half light)
1 1/4 cups whipping cream or evaporated milk
2 tablespoons all-purpose flour
1 teaspoon pure vanilla extract

Preheat oven to 350 F. Place the unbaked pie shell on a baking sheet which is lined with parchment paper. If you are using homemade pastry, you can opt for an 8 inch tart pan instead (it is prettier).

In a large bowl, gently whisk together brown sugar, cream, flour, and vanilla and pour into pie shell. Bake until filling is just set, about 25 minutes. Cool on counter for an hour and then in fridge before serving.

Serve as is or with whipped cream or crème anglaise

6-8 servings

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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