Spaghetti Camp Episode Two: Liv's Sugar Pie

Happy twilight Night Owls, and welcome to The Spaghetti Camp Podcast. For those who don't know, this is Spaghetti Camp. If you want to stay in the know, follow us on Instagram @spaghetticamp. You can find the creator of the recipe, Liv Rugg, at orugg.myportfolio.com.

Today, we have a scrumptious snack to have while watching your movies; a sugar pie. Sugar pie, or Tarte au Sucre, is a French-Canadian pie recipe that is as simple and delicious as it sounds. The taste is pleasantly sweet, and the heavy cream rounds out the flavors. Fun fact: The pie has many variations due to French colonies, like pecans in southern United States. Enjoy!

Sugar Pie / Tarte au Sucre

Ingredients:

Pie Filling:                                                                                                                     Pie crust:

1 to 1.5 cups of brown sugar                                                          1 Pillsbury refrigerated pie crust

2 tbs. of flour                                                                                                pinch of flour

1 pinch of salt

1 tsp. vanilla extract                                                                                                              Toppings:

1 egg                                                                                               1 pint of heavy whipping cream

1/2 can of evaporated milk                                                                (OPTIONAL) vanilla ice cream

2 tbs. of melted butter

Cooking:

1. Preheat oven at 400°
2. Sprinkle a pinch of flour on a pie tin and place the pre-made crust on tin
3. Mix brown sugar, flour, and salt together in medium bowl
4. In a separate bowl, mix vanilla extract, egg, milk, and melted butter together
5. Mix wet into dry ingredients until smoothly combined
6. Cut a hole in the middle of a sheet of foil and place around the rim of the pan to cover crust to avoid burning the crust
7. Cook for 5 minutes at 400° then reduce to 350° and bake for 25 to 30 minutes
8. Let it cool and drizzle heavy cream to taste. You may also add a scoop of ice cream if you're feeling frisky