THE RECIPE JOURNAL · Dessert
Cream-Topped Sugar Pie from Quebec
This creamy, sweet dessert is a beloved treat from Quebec that’s perfect for sharing with family and friends. Its rich custard filling topped with a luscious cream layer makes every bite irresistibly comforting.
FROM THE KITCHEN • Cream-Topped Sugar Pie from Quebec
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 400°F (200°C). In a bowl, whisk together the eggs and egg yolk until they’re nice and frothy. Then, add the milk and vanilla, mixing everything well. Gradually stir in the flour, salt, and brown sugar until the batter comes together smoothly. Pour this mixture into your pie crust.
02
Step 2
In another bowl, combine the light whipping cream and heavy cream, then pop it in the fridge to chill while the pie bakes. Place the pie in the oven and bake for 10 minutes at 400°F. After that, lower the heat to 350°F (175°C) and keep baking for about 35 to 45 minutes, until the center feels set.
03
Step 3
Once it’s done, let the pie cool on a rack. When you’re ready to serve, slice it up and spoon some of that chilled cream mixture around the plate—it’s the perfect finishing touch!
Why you’ll love it
This pie offers a perfect balance of sweetness and creaminess, with a smooth custard filling topped with a light layer of whipped cream. Its simple ingredients come together to create a comforting dessert that feels both nostalgic and special.
How to serve
Serve this dessert slightly chilled or at room temperature. It pairs wonderfully with a cup of strong coffee or black tea. For extra flair, add a sprinkle of cinnamon or a few fresh berries on top.
Storage & leftovers
Store the pie in the refrigerator covered with plastic wrap or in an airtight container. It stays fresh for up to three days. Avoid freezing, as the cream topping may separate when thawed.
