Reviewed: Nov. 22, 2009

Excellent! If you are having problems with the pie setting, make sure you don't just "bring to a boil" as the recipe states - make sure it is a good boil (as in more than 1 or 2 bubbles!). Make sure you stir constantly and you will notice the mixture thickens to almost a pudding consistency and gets a little darker as it begins to boil. I baked it for 10 mins @ 400 on bottom rack, then moved to top rack at 350 for 20 mins. Other than that, followed recipe to a tee. I love the crispy top! =] Manifique!

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CookingSherri

Home Town: Thunder Bay, Ontario, Canada

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Nov. 6, 2009

Surprisingly delicious. When I want pecan pie but don't have nuts on hand this is a great option, and different from the southern Chess pie. A hit with my family

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bakesabunch

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Reviewed: Sep. 4, 2009

Freaking delicious. easy too. its realy a giant butter tart, great with whipped cream. Its very sweet, so dont put sugar in the whip. a "boil" may not happen due to the thickness, just stir real well and it will come together nice. GREAT RECIPE

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jovialj

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Reviewed: Jul. 28, 2009

This is a great recipe. I would suggest that you mix the flour and the sugar together VERY well before adding it to the sauce pan (this helps it to set). Also, when I made it, I didn't stop stirring until about two minutes after it was boiling. This made for a very smooth texture. One last thing, I added 2 tsp of vanilla instead of just one. Beautiful pie. Thanks!

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Tammy D

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Ottawa, Ontario, Canada

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Reviewed: Apr. 22, 2009

Substituted one cup of brown sugar for one cup of maple sugar but it didn't set. Likely should have thrown a little flour into the mix. Still though; made a good (if messy) treat.

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Brad

Living In: Kingston, Ontario, Canada

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Reviewed: Feb. 27, 2009

i am french canadian and i have made 'tarte au sucre brun' all my life using a simple recipe of pie crust, brown sugar, milk or cream...but i tried this recipe and it is to DIE FOR!! i make it every time we have 'salmon pie'...another french item especially eaten during LENT on our 'meatless days'...

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JACKIE DESCOTEAUX

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Reviewed: Dec. 30, 2008

Although it took a long time to set (left it overnight), it turned out just right. Had to give it a lower rating though because everyone thought it was just TOO sweet! After eating an eighth my hands are shaking and my mind is going into hyper-drive! Could try a little more vanilla, mix in a little maple syrup or walnuts next time.

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Darryl

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Reviewed: Oct. 12, 2008

I followed this recipe to a T...turned out fabulous! I had enough filling to fill two pie crusts. Both were gone in two days :)

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rene016

Cooking Level: Beginning

Home Town: West, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 8, 2008

Initially, it came out looking cake-like around the edges and liquid in the center. After it set, it was better, but still somewhat odd. The taste was excellent, though, and more than made up for it! I would recommend coating it in caramel or drizzling with raspberry sauce to make it look and taste more delicious.

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Rose

Cooking Level: Beginning

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Reviewed: Dec. 16, 2007

Although I could not sample this recipe myself as I am diabetic, I gave some to my friend who is francophone and grew up with this kind of pie, and I brought it to my church choir christmas party and my friend said it was just like she remembered and the choir members loved it... You really should let it boil a little before removing it from the heat, it helps it set better. Also don't fill the pie crust too full, that's when it will bubble over. thanks for submitting this recipe.

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cruemommy

Cooking Level: Expert

Home Town: Charlottetown, Prince Edward Island, Canada

Living In: London, Ontario, Canada

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Reviewed: Aug. 31, 2007

This is heavenly...absolutely perfect if you have a big sweet tooth. It's so sweet that I think I will have to save it for very speciial occasions, like Christmas. I had no difficulties making it, and it paired perfectly with a nice big glass of cold milk and with a hot cup of coffee. I'll definitely make it again.

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Rebecca

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Aug. 26, 2007

It is very good! It is also extremely rich! It is best eaten with vanilla Ice cream.

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Jess

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2006

Very easy and delicious!! Everyone loved it. I did use an 8 inch tart pan instead of a pie plate and it worked perfectly! Had to strain end mixture before putting it into crust because of flour lumps. . . will leave flour out next time.

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PLATYPUS22279

Cooking Level: Expert

Home Town: Edison, New Jersey, USA

Living In: South Plainfield, New Jersey, USA

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Reviewed: Oct. 16, 2006

MMmmmmm Perfect amount of sweetness. Very very good. Exactly what I was looking for. I used regular milk and it still turned out great.

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MaryG

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Reviewed: Mar. 12, 2006

We just didn't care for this one. It was simpleto put together, but the end product just was't very tasty. For all the brown sugar in it, it really lacked flavor.

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SHANNYN79

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Jul. 14, 2004

Pie wasn't good at all. It was very sweet. It seems to have need for eggs.

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AFRANKH

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Reviewed: Nov. 20, 2003

A good recipe, but I am still searching for Belgian style sugar pie, which is less creamy. Someone please subit one! ;)

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KERRYPAT

Cooking Level: Expert

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Reviewed: Jul. 28, 2003

A very good pie with a light toffee flavour. Not the kind of sugar pie you can find in the North of France or in Belgium, something different but as good. Ooh, by the way, I ate 1/8 of the pie, and I think I am right in my mind... ;)

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Jun. 26, 2003

This was fantastic! I have lived in Quebec all my life and have never tasted a Tarte au Sucre as tasty as this one! Great recipe, super easy and quick clean up! Thanks Suzanne! Merci!

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Emma Million

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Reviewed: Jun. 8, 2003

Made this as a suprise for my husband...always loves it when his dad bakes a brown sugar pie. This one does not even compare to the one that his dad makes. Guess I should have gotten the recipe from him. My dogs enjoyed the pie though!

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CARSON31

Cooking Level: Expert

Living In: Afton, Tennessee, USA

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Brown Sugar Pie I

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