Sugar Pie
KI-generiertes Bild
Vegetarisch Canadian

Sugar Pie

A classic Canadian sugar pie with a crisp, buttery pastry shell and a warmly caramelized brown-sugar custard filling. Simple ingredients create a silky center that slices cleanly once fully chilled.

75 min 8 Portionen Medium
Alle Rezepte

Zubereitung

1
In a mixing bowl, combine the flour and 1 g of the salt. Cut in the cold butter with your fingertips or a pastry blender until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.
2
Drizzle in the ice water and mix just until the dough holds together when pressed. Shape it into a disk, wrap, and chill for 30 minutes.
3
Heat the oven to 190°C. Roll the chilled dough on a lightly floured surface into a 30 cm round, fit it into a 23 cm pie plate, and trim or crimp the edge. Chill the shell for 15 minutes, then line it with parchment and pie weights. Bake for 15 minutes, remove the weights, and bake for 5 minutes more, until the base looks dry but is not deeply colored.
Partially blind-baked pastry shell with golden edges in a pie plate KI-generiertes Bild
4
While the shell bakes, whisk the brown sugar, cream, maple syrup, beaten egg, vanilla, and remaining salt in a bowl until smooth and the sugar is evenly moistened. Do not whip in excess air.
5
Reduce the oven temperature to 175°C. Pour the filling into the warm pastry shell and bake for 25 to 30 minutes, rotating once, until the edges are set and the center still has a slight, even wobble. The filling should reach at least 71°C in the center.
Canadian sugar pie with a glossy caramel custard and crisp pastry crust KI-generiertes Bild
6
Cool the pie on a rack for 1 hour, then refrigerate it for at least 2 hours so the custard fully sets. Slice with a sharp knife and serve chilled or cool.

Warum dieses Rezept gelingt

Brown sugar and maple syrup provide deep caramel notes, while cream and egg create a tender custard that balances the crisp pastry shell.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Cover and refrigerate for up to 4 days. Do not leave the finished pie at room temperature for more than 2 hours.

So wärmst du es auf

This pie is best served chilled or cool and should not be reheated; warming can loosen the custard.

Nährwerte / Portion

431kcal
4,33 gEiweiß
52,03 gKohlenhydrate
23,30 gFett
P
Pantryvale editorial kitchen
Das Rezept wurde mit vollständigen Zutaten und geordneten Kochschritten zur Veröffentlichung vorbereitet.
Veröffentlicht 15 Aug. 2026 · aktualisiert 16 Aug. 2026