So many of us love those yummy maple fudge bites that are a staple during the holidays. They’re too good to resist! This sugar cream pie recipe is inspired by those delicious memories. If you're ever feeling nostalgic, you can now have it for dessert (or whenever!) any time of year.
Thanks to our lactose-free dairy products, anyone in your life who is lactose intolerant can enjoy this scrumptious recipe that doesn’t skimp on taste. Our pie has a rich whipped cream topping, which gives it a light, and sophisticated touch. For a classic spin, why not go à la mode and top your slice of pie with a generous scoop of our Very Vanilla lactose-free ice cream. And if you can't decide, just add both—indulge!
Serves
8
Preparation
20 min
Cooking
40 min
Cooling
3h
Ingredients
For the sugar cream filling
- 250 mL (1 cup) brown sugar
- 60 ml (¼ cup) unbleached all-purpose flour
- 30 ml (2 tbsp.) cornstarch
- Pinch of salt
- 375 ml (1 ½ cup) Natrel Lactose Free 35% Whipping Cream
- 125 mL (½ cup) maple syrup
- 1 shortcrust pastry crust (ideally lactose-free), store-bought or homemade (see instructions below)
For the rich whipped cream topping
- 250 ml (1 cup) Natrel Lactose Free 35% Whipping Cream
- 30 ml (2 tbsp.) maple syrup
- Maple sugar nuggets (optional)
For one homemade shortcrust pastry crust (optional)
- 170 g (1 cup) unbleached all-purpose flour
- 1 ml (1 ¼ tsp.) salt
- 85 g (⅓ cup) of our unsalted lactose-free butter, cold and diced
- 45 ml (3 tbsp.) ice water
Preparation
For the sugar cream filling
- In a large saucepan, combine brown sugar, flour, cornstarch and salt. Add 35% lactose free whipping cream and maple syrup and bring to a boil, stirring with a whisk. Remove from heat and let cool.
- Place rack in bottom of oven. Preheat oven to 200 °C (400 °F).
- Line a 23-cm (9-inch) deep-dish pie pan with shortcrust pastry crust. Press around the edge of the pie with a fork or your fingers. Remove excess dough. Pour sugar cream filling over the crust.
- Bake for 35 to 40 minutes or until crust is golden brown and filling is bubbly. Let stand at room temperature or in the refrigerator until fully cool. (This step is important if you want to top your sugar cream pie with the rich whipped cream filling).
For the rich whipped cream topping
- Whip the 35% lactose-free whipping cream until stiff peaks form, following the steps in our classic whipped cream recipe.
- Once the pie has completely cooled, use a small spatula or a pastry bag fitted with a plain or fluted tip to garnish the sugar cream pie with the rich whipped cream topping. Sprinkle with maple sugar nuggets, if desired.
For one homemade shortcrust pastry crust
- In a food processor, combine flour and salt. Add lactose-free butter and process a few seconds at a time until butter is in pea-sized chunks. Add water and process again until dough just begins to form. Add more water if needed. Remove dough from food processor and form into a disk.
- Wrap with plastic wrap and refrigerate for 30 minutes.
- On a floured work surface or between two sheets of parchment paper, roll out the dough to a thickness of 3 to 4 mm (⅛ in).
