Sugar Pie

So the infamous sugar pie is finally here! I made this for a friend’s Canadian Thanksgiving after she asked me to bring the Canadian dessert she grew up with and it was a hit! I mean how could it not be with sugar, maple syrup and cream? This recipe is not for those who don’t like sweets but a little slice is delicious and the perfect antidote for pumpkin pie

Sugar Pie

• 1 1/2 cups brown sugar (if you use dark brown sugar, your pie will turn out darker in color)

• 3/4 cup maple syrup

• 1/4 cup unsalted butter

• 2 1/4 cups heavy cream

• 2 Tbs. corn starch

• 1/4 cup flour

• large pinch of salt (I used about 1/2 tsp but I like my desserts to have a lot of salt)

• 1 par baked pie crust (either homemade or store bought)

Preheat oven to 350°F.

In a medium saucepan add the brown sugar, mayple syrup, butter, and cream. Heat over medium low and whisk until the butter is melted and the mixture is smooth.

Add in the corn starch, flour, and pinch of salt. Whisk well. Bring to a boil, then turn the heat to low and continue whisking until mixture is thickened, about 4 to 6 minutes (the mixture will go from a loose liquid to almost like a pudding thickness)

Carefully pour the filling into the par baked pie crust and bake for 25 to 30 minutes or until the edges of the pie are golden brown and the filling is set. Remove the pie and let cool on the counter then refridgerate overnight.

Serve the pie with a large dollop of unsweetend whipped cream.

**The filling won’t set like a pumpkin pie instead because there are no eggs to bind it, it will always be a bit gooey. Just as an FYI when you go to cut the pie, make sure it is well refrigerated to make cutting easier.