The historic Fairmont Le Château Montebello serves this sugar pie made with local maple syrup and it’s comforting and incredibly delicious.
Executive chef, Serge Jost, says it’s his guests’ favorite dessert. Nathalie Beauchamp, the hotel’s Director of Sales & Marketing, insists this recipe is as close as you can get to the sugar pie her grandmother made for her when she was a child.
Recipe courtesy of Fairmont Le Château Montebello, www.fairmont.com
Yield: 2 pies
1 ¼ lbs brown sugar
2 oz cake flour (Monarch or other brand
6 large eggs
8 oz. brown sugar
3 oz honey
3 oz. maple syrup
2 ¼ cups cream (35%)
3 oz milk
3 ½ oz butter, unsalted, melted
In a bowl, mix the first quantity of brown sugar, cake flour, and the eggs. Whisk until smooth and set aside.
In a saucepan, mix the second brown sugar, maple syrup, honey, cream and the milk. Place on stove top, and using a wooden spatula, stir and bring to simmer. Pour the first mixture into the saucepan, mix, and simmer for about 10 to 15 min. Then add the melted butter. Mix, and then remove from heat. Pour into a bowl and let it cool.
Refrigerate over night.
Preheat oven at 325 F.
Pour mixture into two unbaked 9” pie shells. Bake for about 1hr 15 min. Cool to room temperature and refrigerate before serving.