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    You are in: Home / Recipes / Tarte Au Sucre Francaise (French Canadian Sugar Pie) Recipe
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    Tarte Au Sucre Francaise (French Canadian Sugar Pie)

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 07, 2010

      Wow, just like my mom and grandma used to make! This one sure took me back! Exactly how I remembered. I was a little worried the middle wouldn't set, but it turned out just fine after I refrigerated it. A definite keeper! [Made for 1-2-3 Hits]

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    • on December 30, 2011

      This recipe resulted in the traditional pie with the exact flavor and thick, creamy texture I wanted. We used cream instead of evaporated milk because that is what we had. Next time I might cut the butter in even smaller pieces and be sure to distribute them all over the pie, but it turned out perfect and the French Canadians in the house really liked it. It did take a few hours in the fridge for the center of the pie to set. Somehow it made enough for an additional more shallow pie, so we had a nice deep dish one and a smaller one for the days after Christmas. You won't be disappointed if you follow this recipe. Thank you!

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    • on January 19, 2012

      This sugar pie was AMAZING! Definitely a keeper, have made it twice in the past 2 weeks!!! Had no problems with it setting, it was perfect. Definitely best completely chilled!

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    • on April 28, 2010

      Your Canadian Grandmother made Tarte Au Sucre Francaise and my Kansas Grandmother made Brown Sugar Pie. Their recipes are almost identical!

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    Nutritional Facts for Tarte Au Sucre Francaise (French Canadian Sugar Pie)

    Serving Size: 1 (150 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 468.2
     
    Calories from Fat 162
    34%
    Total Fat 18.1 g
    27%
    Saturated Fat 8.1 g
    40%
    Cholesterol 75.8 mg
    25%
    Sodium 252.2 mg
    10%
    Total Carbohydrate 71.3 g
    23%
    Dietary Fiber 0.9 g
    3%
    Sugars 53.5 g
    214%
    Protein 6.6 g
    13%

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