This easy sugar pie from Quebec is deliciously rich. Serve slim wedges of it with dollops of softly whipped cream or scoops of
vanilla ice cream.
MAKES: one 9-inch pie; 8 to 10 servings
PREP TIME: 20 minutes
CHILLING TIME: at least 30 minutes
COOKING TIME: 40 to 45 minutes
INGREDIENTS:
- ½ batch of Perfect Pastry
- 1 ⅔ cups firmly packed dark brown sugar
- 1 tsp fine sea salt
- ½ cup evaporated milk
- ¼ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
INSTRUCTIONS:
PASTRY CRUST
- On a lightly floured work surface, roll out the pastry and line a 9-inch pie dish (see this page). Refrigerate for at least 30 minutes.
Filling: 2. When ready to bake, preheat the oven to 350°F.
- For the filling, stir together the brown sugar and salt in a large bowl.
- In a small saucepan, heat the evaporated milk and butter over medium heat, stirring until the butter has just melted.
- Immediately pour the milk mixture over the sugar mixture. Whisk gently for 30 seconds. (It’s okay if the sugar doesn’t dissolve completely.) Whisk in the egg and vanilla until smooth.
- Holding a fine-mesh sieve over the prepared pie crust, carefully pour the sugar mixture through the sieve into the crust.
- Place the pie plate on a rimmed baking sheet. Bake in the centre of the oven until the filling just barely jiggles in the centre, 35 to 40 minutes.
- Let the pie cool to room temperature on a wire rack. Serve at room temperature or chilled.
BAKING DAY SECRET:
- Leftovers from most types of pie (lemon meringue is an exception because the meringue tends to “weep” during storage) can be refrigerated in an airtight container for up to 4 days.
