Quebec City Sugar Pie with Thick Cream

Recipe View Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View In a large bowl, whisk together the eggs and egg yolk until light and frothy. (2 minutes)

Recipe View Add the milk and vanilla extract to the egg mixture; beat well to combine. (1 minute)

Recipe View Gradually whisk in the flour and salt, ensuring no lumps remain. (3 minutes)

Recipe View Slowly stir in the packed brown sugar until fully incorporated and the mixture is smooth. (2 minutes)

Recipe View Pour the sugar mixture into the unbaked pie crust, distributing it evenly. (1 minute)

Recipe View In a separate bowl, whisk together the light whipping cream and heavy cream until soft peaks form. Be careful not to overwhip. (5 minutes)

Recipe View Cover and chill the whipped cream mixture in the refrigerator while the pie bakes. (30 minutes chilling)

Recipe View Bake the pie in the preheated oven for 10 minutes. (10 minutes)

Recipe View Reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the center of the pie is set but still slightly wobbly, approximately 35 to 45 minutes more. (40 minutes)

Recipe View Remove the pie from the oven and let it cool completely on a wire rack to room temperature. (1-2 hours)

Recipe View To serve, cut a slice of the pie and place it on a plate. Spoon a generous amount of the chilled thick cream mixture alongside or over the pie. Enjoy!