Maple Sugar Pie

By jenlin

Ingredients

• 1 pie crust
• 2 cups (packed) light brown sugar
• 1 cup heavy cream
• 1/2 cup (1 stick) unsalted butter
• 1 tablespoon whiskey
• 2 teaspoons vanilla extract
• 5 large eggs, room temperature
• 1 cup all-purpose flour
• 3/4 teaspoon kosher salt
• Whipped cream (for serving)

Details

Servings 9
Adapted from bonappetit.com

Preparation

Step 1

Meanwhile, preheat oven to 425°. Lightly coat a sheet of foil with nonstick spray and place in pie crust, coated side down, pressing into bottom and up sides. Fill with pie weights or dried beans and bake until edges of crust are pale golden, 15–20 minutes. Carefully remove foil and weights and continue to bake crust until bottom is golden and looks dry, 12–18 minutes more. Transfer dish to a wire rack and let crust cool.

Preheat oven to 325°. Heat brown sugar, cream, and butter in a large heatproof bowl set over a large saucepan of barely simmering water, stirring constantly, until butter is melted, sugar is dissolved, and mixture is smooth (do not let bowl touch water). Remove bowl from heat and stir in whiskey and vanilla. Whisking constantly, add eggs one at a time, incorporating completely after each addition. Add flour and salt and whisk just until smooth. Scrape filling into crust and place on a foil-lined rimmed baking sheet.

Bake pie until filling is browned all over, puffed around the edges, and still slightly wobbly in the center, 45–55 minutes. Transfer dish to a wire rack and let pie cool at least 4 hours before slicing (the longer you can wait, the easier it’ll be to slice; do not refrigerate).

Serve pie topped with whipped cream.