# French Canadian Sugar Pie (Tarte au Sucre)

> French Canadian Sugar Pie (Tarte au Sucre) (ready in about 1 hr 5 mins + chilling, makes 8 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2026-03-17
Posted by Suzanne Lejeune

- **Yield:** 8 servings
- **Total time:** ~1 hr 5 mins + chilling
- **Cuisine:** Quebecois
- **Course:** Dessert

SIMM Recipe

## Shop It

### Dairy

- [ ]  2 eggs
- [ ]  1/4 cup unsalted butter, cold

### Pantry

- [ ]  2 cups packed brown sugar
- [ ]  3 tbsp all-purpose flour
- [ ]  1 tsp vanilla extract
- [ ]  1 can evaporated milk (370 ml)

### Frozen

- [ ]  1 (9-inch) deep-dish uncooked pie crust

## Mise It

### Sugar Base (Medium Bowl)

- 2 cups packed brown sugar
- 3 tbsp all-purpose flour

### Custard Mix (Medium Bowl)

- 1 can evaporated milk (370 ml)
- 2 eggs, lightly beaten
- 1 tsp vanilla extract

### Pie Shell (Pie Crust)

- 1 (9-inch) deep-dish uncooked pie crust

### Butter Finish (Small Bowl)

- 1/4 cup unsalted butter, cold and diced into pea-size pieces

## Make It

**🛠️ Tools:** cookie sheet, whisk

1. **Preheat oven** to 350°F.
2. **Mix** the brown sugar and flour in a medium bowl until evenly combined.
3. **Whisk** the evaporated milk, lightly beaten eggs, and vanilla extract in a second medium bowl until smooth.
4. **Gradually add** the flour mixture to the egg mixture, whisking until fully combined.
5. **Place** a cookie sheet under the pie crust.
6. **Fill** the pie crust with the sugar filling mixture.
7. **Drop** the diced butter pieces throughout the filling.
8. **Bake** 45–50 minutes, until the outside edges are firm and the center is slightly jelly-like.
9. **Refrigerate** the pie until chilled.
10. **Serve** on its own or with vanilla ice cream or whipped cream.

SERVE!

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