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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Reviewer:

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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Reviewer:

KatherineJolliffe

Cooking Level: Intermediate

Home Town: North Platte, Nebraska, USA

Living In: Westminster, Colorado, USA

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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Reviewer:

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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Reviewer:

Julie C.

Reviewed: Apr. 13, 2011

Interesting recipe, the pie or should I say pies turned out great. The filling would have been a bit to much for one frozen pie shell so instead of throwing some out I made two out of it. Sure its sweet but it is also tasty and goes great with whip cream or ice cream.

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Pamcancook

Cooking Level: Expert

Reviewed: Feb. 28, 2011

Very good.

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Mel Fay

Reviewed: Jan. 21, 2011

Yummy! This is a dense sugar pie. I'm from Quebec and this tastes just like home.

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4 users found this review helpful

Reviewer:

LIZZYBACH

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Apr. 19, 2010

I visited Quebec City in July 2008. I bought a slice of Tarte au Sucre in the touristy area of the city and it wasn't as great as I was expecting. This recipe is fabulous!! It's exactly what I've been told Tarte au Sucre should taste like. I'm not sure if I left it in the oven too long, because the filling had a delicious crust on it and it was like soft toffee! This may or may not have been a happy accident, but I'm glad it came out this way. You're left with bits of Tarte au Sucre in your teeth after finishing your slice, yummy!

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Reviewer:

MHARBAJAN

Cooking Level: Intermediate

Reviewed: Apr. 7, 2010

It came out perfectly the first time! This was great and got lots of rave reviews at dinner. It tastes way better cold than out of the oven warm. I topped it with pecans to give it a butter tart type taste. The only thing I think I will do differently is try a home made crust. Store bought crusts didn't do it justice!

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