Olympia – Jan/Feb 2018
Seaside – Jan/Feb/March 2018

Montebello’s Sugar Pie (Tarte au Sucre)

Image of Sugar Pie Recipe with berries

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,

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.


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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.

8 thoughts on “Montebello’s Sugar Pie (Tarte au Sucre)

  1. JodyR

    I like sugar pie, but find it a bit sweet. I wondering if adding pecans technically turns it into pecan pie?

    1. Bobbie Hasselbring, RFT EditorBobbie Hasselbring, RFT Editor Post author

      Hi Jody,
      No, pecan pie is made with molasses rather than brown sugar. If you added pecans, you’d have a pecan sugar pie, which sounds good too. Anyone else ever try adding pecans to a sugar pie? — Bobbie, RFT Editor

    1. Bobbie Hasselbring, RFT EditorBobbie Hasselbring, RFT Editor Post author

      Hi Susan,
      It’s a sugar pie, not a maple sugar pie. As you can see from the recipe, there’s plenty of sugar in this recipe and this is what Montebello gave us. Please let us know if this recipe works for you. If not, we’ll check further with Monetbello. Thanks. — Bobbie, RFT Editor

      1. Bill Hawkins

        Hi Bobbie,

        Under the photo of the sugar pie it does say made with local maple syrup. Actually, if you look up the french language recipe online it does say 100 ml of maple syrup for two pies. I’m making it for the second time. Very rich.

        1. Bobbie Hasselbring, RFT EditorBobbie Hasselbring, RFT Editor Post author

          Well, Bill, you’re absolutely right and your comment made me go back to the original source, the chef at Montebello. He (or I) had left out 3 ounces of maple syrup. I’ve corrected the ad. Thanks so much for the eagle eyes! Cheers– Bobbie, RFT Editor

Comments are closed.