Tarte Au Sucre
(Sugar Pie)
This recipe was passed down from my grandmother (Therese Houle) to my mother (Linda Houle) and now to me. It is a traditional French-Canadian dessert and I've had it every Christmas eve since I can remember. I wait all year for this treat, it is my favorite dessert because it tastes like heaven!
You Need:
This recipe was passed down from my grandmother (Therese Houle) to my mother (Linda Houle) and now to me. It is a traditional French-Canadian dessert and I've had it every Christmas eve since I can remember. I wait all year for this treat, it is my favorite dessert because it tastes like heaven!
You Need:
- 3 eggs, lightly beaten
- 2 cups of packed brown sugar (the first time I attempted to make this I used white sugar instead of brown and the results were horrifying)
- 1/2 cup of butter, melted (no you can't use margarine)
- 1/2 cup whipping cream or carnation evaporated milk
- Beat the eggs, sugar, butter, and cream until thoroughly combined.
- Pour into unbaked pastry lined pie plate.
- Set onto a cookie sheet to catch any possible drips.
- Bake in preheated 425 degree F. oven for 10 minutes.
- Reduce heat to 350 degree F. and continue baking for 30 minutes, or until set.
- Top will settle and crack while cooling.
- Serve at room temperature or chilled with a bit of unsweetened whipped cream (if you like).
