1 unbaked pie shell
2 cups whole milk
1 cup heavy cream
1 cup (7 oz) packed brown sugar
1/4 cup real maple syrup
4 large egg yolks
1/3 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup heavy cream
1 tablespoon sugar
Heat oven to 375. Line the pie shell with parchment and fill with pie weights or dried beans. Bake 20 minutes, then carefully lift off the parchment and bake 10 minutes longer until golden brown. Set aside.
In a heavy saucepan, add milk, cream, brown sugar, maple syrup, egg yolks, cornstarch, and salt. Bring to a full boil over medium high heat, whisking constantly. Remove from heat and whisk in vanilla.
Scrape through a fine strainer into the baked pie shell. Cover with plastic wrap flush on the surface of the custard and refrigerate at least 4 hours.
Whip heavy cream and sugar until soft peaks form. Spread evenly over the chilled pie and serve.
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