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!
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.
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.
This was really good but should really be made the night before.
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.
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 but does not look good at all.Not the best sugar pie I've made and I'm from Quebec!:)
