Reviewed: Apr. 29, 2012

An exceptional recipe for such a traditional pie. The thick cream helps cut the sweetness of the pie.

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2 users found this review helpful

Reviewer:

CodyS

Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

Living In: Cambridge, Ontario, Canada

Reviewed: Feb. 27, 2011

Being from Indiana, we have an affinity for sugar cream pies. While on this web site I came across this version. This is not anything like Mrs. Wicks Sugar cream pie, BUT I would say it is fantastic! This will become one of our family pies for the holidays and we will place it next to the old English crème and Indiana Sugar cream pies. LOVE IT!

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Reviewer:

doraneast

Reviewed: Nov. 15, 2010

I grew up in Montreal, Quebec. I have tasted more Tarte au Sucre than I can possibly say... This is by far the best and easiest one. Small pieces though! It's lethally sweet! (and that is a good thing!)

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7 users found this review helpful

Reviewer:

Zuul

Reviewed: Apr. 14, 2010

Tasty pie, though parts of it came out a little too gelatinous in texture. Maybe I should have taken it out of the oven earlier? I also wonder why the recipe calls for 2 eggs + 1 yolk. If I ever make this again, I might save myself the trouble and just use 3 full eggs. I didn't make the thick cream, but the pie is sweet enough on its own.

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Reviewer:

flyingham

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 3, 2010

Being from Quebec, I've tried many sugar pie recipes and this one's definitely a winner! I made the recipe with no changes and my whole family raved about it on New Year's day. My mother, who's French Canadian, and has been making sugar pies all her life asked for the recipe!

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11 users found this review helpful