Reviewed: Jun. 9, 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. 17, 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
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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: Dec. 12, 2003

Unbelievably easy to make. I liked this simple pie, it was like a pecan pie without the pecans, and not as sweet. But still good.

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MARGARETHE WAKEHAM


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Reviewed: Dec. 11, 2003

I served this on Christmas'eve. I'm Canadian and I remembered this pie from my childhood. It was very good and easy to make.

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brigitte718

	Cooking Level: Expert Home Town: Saint-Jean-Sur-Richelieu, Quebec, Canada Living In: Alpharetta, Georgia, USA
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Reviewed: Dec. 11, 2003

After reading the other reviews, I paid close attention to what I did as I made this pie. I did not measure with great accuracy - just threw everything in a saucpan before I started to mix it all up. I let it cook for about a minute after it started to boil, and then baked it per the directions. If did not spill over, or burn. It came out of the oven hot and bubbling, and semi-firm. It set as it cooled...and was fantastic!!! Incredibly rich and sweet.

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Joan

	Cooking Level: Intermediate Living In: Portland, Oregon, USA
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Reviewed: Dec. 11, 2003

This is definitely delicious; I'm sure I will be making it again. It's fantastic topped with vanilla ice cream--or accompanied by a tall glass of water: it's SO RICH, it almost chokes you. It's easy to prepare and impressive to guests, but it does take a while to firm once it's out of the oven... after cooling for 20-30 minutes on the stove it was still far too liquid, so I put it in the refrigerator, and it took another half hour even then. So, go ahead and make this, but bake ahead of time and let it set a good long while.

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Wonder Wanda


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Reviewed: Dec. 11, 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: Dec. 3, 2003

I had to do a report in my French class, and use a food example. I used this pie and everyone loved it. I am 12 years old.

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HERM02


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Reviewed: Nov. 21, 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. 30, 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. 16, 2003

Someone please tell me what I did wrong. I followed the recipe exactly, but the pie boiled over in the oven (I had it sitting on a cookie sheet). It was still too liquidy after 30 mins. The pie crust on the edges burned where the sugar filling got on it. I would like to try again because the smell and taste are great, but it really made a mess.

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H2O MOM


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Reviewed: Jun. 10, 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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