Maple Cream Pie

Instructions

1. Prepare the pie crust
   Preheat your oven to 375°F (190°C). If using store-bought crust, let it come to room temperature. Gently press the crust into a 9-inch pie dish, crimp the edges decoratively, and prick the bottom several times with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until light golden.
2. Create the maple filling
   In a large mixing bowl, whisk together the maple syrup, heavy cream, eggs, brown sugar, flour, melted butter, salt, vanilla extract, and maple extract (if using) until smooth and well combined. Be careful not to incorporate too much air into the mixture.
3. Bake the pie
   Reduce oven temperature to 350°F (175°C). Pour the maple filling into the par-baked crust. Cover the edges of the crust with aluminum foil or a pie shield to prevent over-browning. Bake for 40-45 minutes, or until the center is just set but still slightly jiggly (it will continue to set as it cools).
4. Cool completely
   Remove the pie from the oven and place on a wire rack. Allow to cool completely at room temperature for at least 2 hours. The filling will continue to set during this time. For best results, refrigerate for at least 2 additional hours or overnight.
5. Serve and garnish
   Before serving, top the pie with freshly whipped cream and sprinkle with crushed maple candies. For an extra touch, drizzle a small amount of maple syrup over each slice when serving. Store leftovers covered in the refrigerator for up to 3 days.