Made this several times in the last year and the slices never last long!

1. In a medium saucepan, whisk together the maple syrup, brown sugar, cornstarch, and salt.

2. Gradually whisk in the milk until the mixture is smooth.

3. Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens, about 8-10 minutes.

4. In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot mixture to the egg yolks, whisking constantly to temper the eggs.

5. Return the egg mixture to the saucepan, continuing to cook for another 2-3 minutes until the mixture is thick and bubbly.

6. Remove from heat and stir in the butter and vanilla extract until fully incorporated.

7. Pour the filling into the pre-baked pie crust. Smooth the top with a spatula.

8. Let the pie cool to room temperature, then refrigerate for at least 4 hours or until set.

9. Slice, serve, and enjoy your creamy maple delight!

For a nutty twist, you can add a layer of chopped pecans or walnuts on the bottom of the pie crust before pouring in the filling. If you prefer a less sweet pie, reduce the brown sugar to 1/4 cup. Or, if you’re feeling adventurous, try adding a pinch of cinnamon or nutmeg to the filling for a warm, spiced flavor. For an extra special touch, drizzle a little extra maple syrup over each slice before serving.