Sugar Pie | Canadian most wanted dessert | How to make sugar pie from Canadian chef

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream offers a dairy-free option with a similar richness.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can reduce saturated fat while shortening is often less expensive.

Prepare the pie dough by combining 400 g of flour, a pinch of salt, and 0.5 teaspoon of baking powder in a bowl.

Add 200 g of white sugar and 200 g of unsalted butter to the bowl and mix with hands until it resembles fine crumbs.

Add 2 large whole eggs and mix to form a dough.

Divide the dough in half and refrigerate for 30 to 40 minutes.

Roll out the dough to 1/8 inch thick on a floured surface using a rolling pin.

Prepare the filling by mixing 700 g of light brown sugar with a pinch of salt and 35 g of all-purpose flour in a bowl.

Add 3 large whole eggs and mix lightly before adding 354 ml of evaporated milk.

Blend the mixture lightly with a hand blender to dissolve the sugar, then add 340 ml of heavy cream and mix well.

Strain the mixture through a strainer to remove clumps if desired.

Pour the filling into the prepared pie shell slowly to avoid clumps sinking to the bottom.

Bake at 350°F for 40 minutes, then lower the temperature to 340°F and bake for an additional 10 minutes if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens