1 8- or 9-inch pie crust, partially pre-baked
1 1/2 cups packed light brown sugar or blend of brown and maple sugars
2 large eggs at room temperature
1/2 cup heavy cream
1/3 cup pure maple syrup (preferably dark amber)
1 teaspoon Rain’s Choice pure Vanilla Extract
2 teaspoons unsalted butter, melted
Crème fraîche or unsweetened whipped cream for garnish
Preheat oven to 350°F.
Roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 8-inch (3-cup) glass pie plate. Trim excess dough and crimp edges decoratively. Bake 20 minutes, or until very lightly golden brown but not completely baked.
Whisk together brown sugar and eggs until creamy. Add cream, maple syrup, butter, then whisk until smooth. Pour filling into pie shell.
Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes. Cool on a rack to room temperature (filling will set as pie cools).
Serve slightly warm with crème fraiche or unsweetened whipped cream.
Adapted from Aux Anciens Canadiens