I’m not one for being stubborn (as my wife shakes her head), but I wasn’t satisfied with how my sugar pie turned out a few days ago. As a result, I did a search and found a French Canadian recipe that only included two ingredients (I may have mentioned this in the last post).
The recipe only involved 400 grams of maple sugar and 225 mL of whipping cream. Despite my best efforts, I couldn’t find maple sugar, so I chose to use brown sugar instead. Most sugar pies these days are made with brown sugar anyway.
I started by mixing those two ingredients and heating it up for fifteen minutes to thicken the mixture. Once that was done, I poured the mixture into an uncooked pie crust and baked at 345 degrees for about half an hour. Despite a slight burning smell from some of the mixture bubbling over, there was a nice, warm aroma of brown sugary goodness in the house.
Once it came out of the oven, I let it cool for a while then put it in the fridge to let it set. I had the benefit of having low blood sugar, so I gave in to temptation and had a piece. It was still a bit liquidy, perhaps from needing more time to set. But it was good enough that I was sorely tempted to eat the entire thing! It may not have been 100% like the sugar pies back home, but it was damn close.
It just goes to show what happens when you’re stubborn enough to keep at it until you get it right. It may require a few more tries and a lot more insulin! ☯