Maple Sugar Pie

Last night, my daughter cooked dinner for a family friend and us.  Menu:  kidney beans with sausage and red wine (from James Beard's American Cookery) and, for dessert, maple sugar pie.  The first dish was new;  the second was a repeat.  I believe this is the third time she has tried the pie recipe.  The first time, it came out with a thick sugary layer on the bottom and light yellow custard on top.  The second time the layers were completely integrated, but she used brown sugar like the original recipe.  This time, the layers were integrated as before, but maple sugar was the sole sweet ingredient.  Next time, I am hoping she uses maple extract instead of vanilla so the pie is unmistakably maple flavored and not just somewhat maple flavored.  She started with this recipe from Circle B Kitchen and tweaked it a bit by substituting maple sugar for the brown sugar.  Warning:  this pie is really sweet so if you are prone to tooth decay, brush after eating it.  If you are diabetic or are prone to insulin issues, I would skip it altogether.  It is yummy, but I don't eat it very often.  The pie is very fall-like and makes the entire house smell like autumn when it is baking.  By the way, if you ever need a dessert for a church potluck, men love it!