Recipe by Jean
"Sugar Pie has many versions. This one is very rich, and the depth of the filling is is much less than usual."
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packed brown sugar
heavy whipping cream
pastry for a 9 inch single crust pie
Great taste, but never solidified (if that's the right word), it stayed very soupy. Eventually, after 2 days, it had finally solidified. A little bit disapointed, but may try and make again, though i followed the directions exactly.
A good pie, but I have tasted better Quebec's sugar pie. To avoid the pie being liquidy just add 1-2 spoons of flour. Also make sure that the sugar is well mixed into the cream before putting it into the oven. Bon appetit!
THIS IS GREAT! Especially for kids... And heck i should know i am a teenager :)
Very sweet, gooey, oozy mess of a pie. Tasted good though.
A agree with the previous review right down to in the fridge a couple of days later when mine finally hardened too. Mine never got 'hard' either. It was very sloppy.. the flavour was there.. a beautiful flavour but it was runny and 'syrupy'. I think I'll try cutting down on 'runny' ingredients the next time to see if it works.
What can I say? Sugar + cream. How can you go wrong with ingredients like that? The walnuts are the only thing that makes this one different than any other sugar pie. Also, no problem solidifying after a night in the fridge.
really good, I put it into the freezer a few hours after it cooled. It kept great, and when I went to serve it, it had a carmel solid top and a little runny inside, but everyone loved it.
This was really good, but should really be made the night before.
* Percent Daily Values are based on a 2,000 calorie diet.
Quebec Sugar Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 209
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