• In a small bowl, whisk together ½ cup of the milk, the 4 egg yolks, ⅓ cup cornstarch, and ¼ teaspoon salt. Set aside.
• In a medium or large saucepan, mix together the 1 cup heavy cream, remaining 1½ cups of milk, ¾ cup light brown sugar, and ½ cup maple syrup. Heat over medium heat, stirring frequently, until it starts to simmer.
• To temper the eggs, ladle some of the hot milk mixture into the small bowl with the egg yolk mixture while whisking. Then pour the egg yolk mixture into the saucepan while whisking the hot milk.
• Continue to cook over medium or medium high heat, whisking constantly, until the mixture comes to a full boil. Whisk while boiling for about 2 minutes, or until the mixture is thickened to pudding consistency.
• Remove from the heat and stir in the ½ teaspoon maple extract if using. If you don't have maple extract, you can use a little bit of vanilla extract instead.
• Pour hot maple custard into 1 graham cracker crust and smooth out the top. Chill for at least 6 hours or overnight.

Maple Cream Cheese Whipped Cream

• Put the 4 ounces cream cheese in a medium bowl and beat until smooth and fluffy.
• Mix in 2-4 Tablespoons maple syrup.
• While beating the cream cheese on medium speed, drizzle in the 1 cup heavy cream to incorporate it into the cream cheese. Once all of the cream is incorporated, turn your electric mixer to high and beat until you have stiff peaks.
• Taste the whipped crem for sweetness. If desired, stir in a bit more maple syrup to taste.
• Spread over chilled pie.