Preparation

1. Preheat oven to 375°F. Prepare pie dough by pressing into a 9-inch pie pan. Use a fork to prick the bottom and sides of the dough. Place in the freezer for 10 minutes.
2. Remove from freezer and cover the pie crust with parchment paper. Fill parchment paper with dry rice or beans, this will prevent the pie from shrinking in the pan. Bake for 15 to 17 minutes until golden brown. Remove from oven and lower temperature to 350°F.
3. In the meantime, set a large saucepan over medium heat and combine milk, heavy cream, maple syrup, brown sugar, cornstarch, and salt, whisking continuously until the sugar dissolves.
4. Once the mixture comes to a boil, gradually whisk in a ladleful of the hot liquid into the egg yolks in a small bowl. Keep gradually whisking in 2 to 3 more ladlefuls of hot liquid and then whisk the tempered yolks into the saucepan, continuously whisking.
5. When it starts to get thick, take off of the heat and add in the vanilla.
6. Pour into the hot pie crust and bake for an additional 15 minutes. The filling will still look jiggly, but that’s fine.
7. Let pie cool to room temperature and then refrigerate until completely chilled, about 6 hours or overnight.
8. Once chilled, top with whipped cream and serve and enjoy!