Sugar Pie
Sugar pie is a Quebec classic where caramelized brown sugar becomes the filling itself, thickening into custard as it bakes. The magic happens when you pour a simple mixture of butter, eggs, and milk over brown sugar in a pie shell, then watch it transform in the oven into something both dense and silky. It's an economical dessert that demands nothing fancy, which is precisely why it has endured in Canadian kitchens for generations.
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9-inch pie dish.
Place the brown sugar and butter in a mixing bowl, and beat them together with an electric mixer until creamy and very well combined, without lumps.
Beat in eggs, one at a time, incorporating the first egg before adding the next one.
Add the vanilla extract and salt; beat the flour in, a little at a time, and then the milk, making a creamy batter.
Pour the batter into the prepared pie dish.
Bake in the preheated oven for 35 minutes; remove pie, and cover the rim with aluminum foil to prevent burning.
Return to oven, and bake until the middle sets and the top forms a crusty layer, about 15 more minutes.
Let the pie cool to room temperature, then refrigerate for at least 1 hour before serving..
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