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Sugar Pie

Canadian · Dessert · Easy

Sugar Pie

Total
3 hr 10 min
Prep
2 hr 20 min
Serves
8
Calories
340
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Brown sugar and vanilla bake into a soft, caramel-like custard with a crackly top. This crustless pie needs only a bowl and a pie plate.

There is no pastry to roll for Sugar Pie: a small amount of flour gives the brown sugar custard enough structure to cut into wedges. The top bakes into a thin crust while the middle stays soft and close-textured.

Beat out the lumps in the brown sugar before adding the eggs. Use a deep 9-inch pie plate, and give the pie time to cool and chill before cutting; it will be much softer straight from the oven.

SweetRichCreamyBakingMake AheadVegetarianNut-free

Method

  1. Heat the oven to 350°F (175°C). Grease a deep 9-inch pie plate with 1 tsp butter. Beat the remaining butter with the brown sugar until no hard sugar lumps remain.

  2. Beat in the eggs one at a time, followed by the vanilla extract and salt. Mix in the flour, then gradually whisk in the milk until the batter is smooth. Pour into the pie plate.

  3. Bake for . Cover the outer edge with foil if it is darkening, then bake for more, until the center is set with only a slight wobble and the top has a thin crust.

  4. Cool on a rack for , then refrigerate for before slicing into eight wedges.

Forkue tips

  • Set the pie plate on a sheet pan before filling it; the thin batter is easier to carry into the oven that way.

Storing and reheating

Cover and refrigerate for up to 4 days. Serve chilled for firm slices, or let a slice stand briefly at room temperature for a softer custard texture.

Kitchen gear

9-inch pie plateTop picks on AmazonElectric mixerTop picks on Amazon
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Nutrition per serving, estimated

340Calories
4gProtein
62gCarbs
9gFat

Sugar Pie: FAQ

Does sugar pie need a pastry crust?

This version does not. Flour in the custard firms it enough to slice, while the top forms its own thin baked crust.

Why is my pie loose in the center?

It may need more baking or more chilling. The center should be set with a gentle wobble before cooling, and chilled before it is sliced.

How do I store and reheat Sugar Pie?

Cover and refrigerate for up to 4 days. Serve chilled for firm slices, or let a slice stand briefly at room temperature for a softer custard texture.

How long does Sugar Pie take?

About 3 hr 10 min in total: 2 hr 20 min prep and 50 min cooking.

What do I need to make Sugar Pie?

The key ingredients are unsalted butter, unsalted butter, eggs, vanilla extract, all-purpose flour and whole milk, plus pantry basics.

Any tips for Sugar Pie?

Set the pie plate on a sheet pan before filling it; the thin batter is easier to carry into the oven that way.

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