Recipe by Phyllis Bartlow
"Also known as Tarte au Sucre. If you can't find maple sugar, you can use a mix of light and dark brown sugar. I've also made miniature tarts with this. Serve thin slices with whipped cream or ice cream."
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prepared 8 inch pie crust
packed light brown sugar
heavy whipping cream
This is the REAL recipie for sugar pie...French Canadian Tarte au Sucre! :) Really, all the other recipies here with this name should be changed to different names because THIS is "sugar pie". :)
This pie is extremely tasty, but these directions didn't work for me. My pie, after baking for 30-35 minutes and setting for *two hours*, was still soupy (the bottom half). After all night in the refrigerator, it still is. The next time, I'm going to treat it like a pumpkin pie (which has the same consistency when poured into the pie shell) and bake it for 45-55 minutes.
After a lot of searching and trying different sugar pie recipes, i tried this one! IT'S FANTASTIC! Better than the last sugar pie i picked up in Quebec.
The taste was great but it was incredibly soupy. Had to eat it with a spoon.
I give up...I've tried this recipe twice with the same results...a syrupy mess!The flavour was beautiful but like another reviewer, mine was soupy and after hours of being in the fridge never set. WI guess it was still good served over vanilla ice cream...LOL
* Percent Daily Values are based on a 2,000 calorie diet.
Sugar Pie III
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 183
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