**Sugar Pie (WF) 3.5% (4-8-22)** -- Having DEVOURED many a Pecan Pie, I reflected, that I've never actually had a Sugar Pie, but that NEVER stops me. Because of that, I can't directly compare it to the real pie, BUT, I can tell you what tasted in this one. Immediately out of the gate, you are assaulted with a rich, darker brown sugar, that then seems to slide into an almost custard of sorts, with some slight eggy-ness, and an almost bakery undertone on the finish. The bakery is very light, and hard to really classify, and was really more of an undertone. For those in the know, you already know what constitutes a [Sugar Pie](https://www.allrecipes.com/recipe/213595/miraculous-canadian-sugar-pie/). With most centering around Brown Sugar, Eggs, Milk, Flour, and Vanilla, this DID seem pretty accurate to the individual profiles, with the Brown Sugar being the strongest, and the crust/bakery being the lowest. Throughout the tester, I got almost a burnt sugar note, almost brule-ish, but it was not bitter. The more I tested, the more it appeared to complex-ify itself, and that made it a great tester to try and fully identify. At 3.5% it was perfectly strong, and didn't appear to be ceiling smashing, and nothing off-putting. After the second tester, I began to think of numerous pairings, bases that could be built using this, and the light bakery could easily be enhanced if you needed to. Even with the lower bakery elements, it still did really just ALMOST present as a bakery, but just almost. It fell a few ticks above mid level sweet, which (DUH), was expected, as it was a SUGAR Pie LOL. My final assessment was a Brown Sugar enriched Custard, with some light bakery elements, with almost a touch of burnt/sugar/brule, with only minor takeoffs for a slight twang on the finish, but only slight, which MIGHT be tamed by dropping to 2.75-3.0% Tastily leaving this one at a **9.1/10**.