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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]
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!
I made this pie for Christmas Day dessert. I used Maple sugar instead of brown sugar (I'm very lucky I have a friend who's a maple syrup producer, and makes pure maple sugar out of maple syrup...to the tune of about 10$ a cup!!). Thankfully he's a friend so I got a deal haha. This is the real deal folks. Amazing pie. I served it with French Cream.
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!
Your Canadian Grandmother made Tarte Au Sucre Francaise and my Kansas Grandmother made Brown Sugar Pie. Their recipes are almost identical!
I had extra filling and may have over filled the pie shell. It took about 15 minutes longer to bake than stated. I would also blend the butter in with the milk and vanilla extract next time as there was melted butter floating on top of the pie when it was finished baking. My French Canadian husband liked it very much, and said it was like the kind his mother made!