Know what’s on your plate
Sugar pie
Calories & nutrition facts
1 crust, homemade
Nutrition facts
Per 100 g% DV- Calories 462 kcal —
- Protein 3.3 g 7%
- Carbohydrate 35 g 13%
- Fat 36 g 46%
- Saturated fat 20 g 98%
- Fibre 0.6 g 2%
- Sugars 20 g —
- Sodium 91.7 mg 4%
- Cholesterol 95.7 mg 32%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 271 µg 30%
- Vitamin C 0.18 mg 0%
- Vitamin D 0.58 µg 3%
- Vitamin E 0.81 mg 5%
- Thiamin (B1) 0.1 mg 9%
- Riboflavin (B2) 0.15 mg 12%
- Niacin (B3) 0.89 mg 6%
- Pantothenic acid (B5) 0.29 mg 6%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 25.1 µg 6%
- Vitamin B12 0.05 µg 2%
Minerals
- Calcium 96 mg 7%
- Iron 1.2 mg 7%
- Magnesium 14.8 mg 4%
- Phosphorus 66.7 mg 5%
- Potassium 158 mg 3%
- Zinc 0.34 mg 3%
- Copper 0.09 mg 10%
- Manganese 0.19 mg 8%
- Selenium 6.7 µg 12%
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Questions about Sugar pie
What is sugar pie made of?
Québec-style sugar pie has a pastry case filled with brown sugar, cream or milk, butter and often flour or cornflour to thicken it. Recipes vary: some use maple syrup, but it is not essential.
How do you stop sugar pie filling from being runny?
Whisk the sugar with the thickener before adding the cream, then cook the filling until it thickens before pouring it into the pastry case. Bake at about 180 °C until the centre is just set, then let the pie cool fully before slicing.
Should sugar pie be served warm or cold?
Either works: serve it slightly warm for a softer, creamier filling, or chilled for neater slices. It is rich, so a small slice alongside unsweetened tea or coffee is often enough.
How should you store sugar pie?
Once cool, cover it and keep it in the fridge, especially if the filling contains cream or milk. It is easiest to slice cold; let a slice stand briefly at room temperature or warm it gently in the oven.
Can you freeze sugar pie?
Yes. Freeze it well wrapped once completely cool, ideally in slices so you can take out only what you need. Defrost it in the fridge; the pastry may be less crisp after thawing.
What can you use instead of cream in sugar pie?
Use whole milk for a lighter, less silky filling, or evaporated milk for a thicker result. Keep the thickener in the recipe, since these swaps can make the filling less rich than cream.
Is sugar pie the same as maple pie?
No. Sugar pie is usually sweetened mainly with brown sugar, while maple pie relies on maple syrup for its distinctive flavour. Some sugar-pie recipes include a little maple syrup, so the names can overlap in practice.
Source: Canadian Nutrient File 6620 · per 100 g · carbohydrate per EU label, fibre excluded
