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My review
Quebec Sugar Pie
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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Ingredients
servings 473Original recipe yields 8 servings (1 - 9 inch pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Line a 9 inch pie plate with pastry. Trim and flute, but do not prick bottom.
- Combine the brown sugar and cream in a small saucepan. Bring to a boil over low heat. Cook stirring slowly for 10 minutes, or until thickened. Remove from heat, and stir in 1/2 chopped nuts. Cool. Pour filling into prepared pie shell.
- Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove pie from oven, and cool. Filling will set when cold.
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
7/27/2001
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, t...
Most helpful critical review
3/5/2005
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...
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Newest
3/5/2005
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...
7/27/2001
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, t...
6/12/2001
THIS IS GREAT! Especially for kids... And heck i should know i am a teenager :)
12/19/2001
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 b...
1/22/2008
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 solidifyin...
12/15/2006
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.
9/25/2004
This was really good, but should really be made the night before.
5/20/2006
I don't know what happened with this, but the pie filling became very hard and caramelly after it was cooled. Also, it was overflowing from the pie crust so that made a huge mess! It tasted good...