Reviewed: Feb. 19, 2012

husband did not like texture.

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Reviewed: Jan. 15, 2012

Absolutely delicious! This was so easy to make! I put mine in a graham cracker crust. It reminds me of a caramel peacan bar, and next time I will probably toast chopped pecans and toss them on the top to add some crunch. Thanks for sharing this recipe!!

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rsrajc

Reviewed: Jul. 15, 2011

This was too sweet and not "congealed" enough. I am a sweet-a-holic, but it was just too much, even for me or my husband- who also loves his sweets. I gave it two stars because the flavor was good but done wrong.

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mistylorraine

Reviewed: Jul. 12, 2011

This was delicious!! I made it for our Sunday company dinner, and it almost completely disappeared in about 5 minutes. I did as one reviewer suggested and allowed the filling to simmer until thickened.

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LilBit6_2

Cooking Level: Expert

Home Town: Jackson, Tennessee, USA

Living In: Kissimmee, Florida, USA

Reviewed: Jul. 2, 2011

I had an extra pie crust made so I decided to try this. Based on other reviews, I cut the recipe in half to make one pie and the amount was perfect. When I opened my can of evaporated milk, I found it had gone bad so I used cream. Everything came out perfectly, including the consistency (I left it in the fridge for a while before eating) not too sweet (at least for me) as others had said. I did add pecans on top which was a great addition for a butter tart fan like me. I gave this five stars because not only does it taste good but it was soooo easy as to be virtually idiot-proof.

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lbar22

Reviewed: May 25, 2011

This recipe turned out great! Followed instructions and had absolutely no problems. Just make sure to let stove top mixture stay at a ROLLING boil for about 30 seconds while continuously stirring, and the pie filling should set up perfect! Tried this on my boyfriend and he LOVED this....*very rich*

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cups4measure

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Reviewed: May 23, 2011

I made this when I had about 10 people over for dinner. It was not good at all, I blamed it on trying new recipes on the net. Everyone tried it and no one wanted to take the extra pie home with them. Would not recommend this!

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KatherineJolliffe

Reviewed: Apr. 24, 2011

I remember these when I was young and my mother use to make them. I had lost the recipe. Thanks

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Chef Yvon

Reviewed: Apr. 23, 2011

I have had this in the past, and it is a diabetic's worst nightmare. Very sweet, yummy, fantastic, but what a rush for the blood sugars!!! Just to mention you only need about 1/8th to 1/4 inch deep of the liquid in the pie crust for it to be the right thickness once baked. Too much of a good thing is not better in this case. More than 3/8ths and it takes the pie into just too much for a dessert. Like someone else said, I can make it for others, but not for myself. My blood sugars rise just looking at the picture!!!

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icecoolputer

Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada

Living In: Victoria, British Columbia, Canada

Reviewed: Apr. 13, 2011

Drette ma recette :) Tellement sucrée, mais tellement bonne cette tarte au sucre!! That's my family's recipe. So sweet, yet such a good sugar pie recipe! :)

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