Preheat oven to 325 degrees.
In an electric mixer with whip attachment, add 1/2 cup cane juice, egg and yolks. Whip at medium speed until smooth. Set aside.
Place second 1/2 cup of cane juice, lemon juice, cornstarch and vanilla bean in a saucepan, stir and bring to a boil. Lower to a simmer.
Slowly temper juice blend into egg mixture: add 1/4 cup to egg mixture while mixer is at medium speed. Add another 1/4 cup of juice to egg mixture. Then, add all of egg mixture to saucepan with remaining juice blend. Continue to cook at a simmer, while whisking, until the mixture thickens. Remove from heat and strain through a fine strainer. Cool at room temperature for 10 minutes. Fold in crème fraiche and berries. Pour mixture into prebaked pie shell and bake for 20 minutes or until the mixture is set.