Ingredients: pastry dough; 1.5 cups of packed light brown sugar; 2 large eggs at room temperature; 0.5 cups of heavy cream; 0.33 cups of pure maple syrup (preferably dark amber); 2 teaspoons of unsalted butter, melted.
Preparation: Preheat oven to 180°C. Roll out the dough into an 11-inch-diameter circle on a lightly floured surface with a floured rolling pin and mould into an 8-inch (3-cup) glass pie plate. Trim excess dough and crimp edges decoratively. Whisk together the brown sugar and eggs until creamy. Add the cream, maple syrup and butter, then whisk until smooth. Pour the filling into the pie shell. Bake the pie in the lower third of the oven until the pastry is golden and the filling puffs and looks dry,but still trembles (about 50 to 60 minutes). Cool on a rack at room temperature (the filling will set as the pie cools).