1. In a large bowl, whisk together the flour and salt.

2. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.

3. Sprinkle in ice water one tablespoon at a time, mixing gently until dough holds together.

4. Form into a disk, wrap in plastic wrap, and chill for at least 30 minutes.

5. Preheat oven to 400°F (200°C). Roll out the dough and place into a 9-inch pie plate. Trim and crimp edges.

6. Dock the crust with a fork, chill 15 minutes, line with parchment, and fill with pie weights.

7. Blind bake crust for 15 minutes, remove weights and parchment, then bake another 10–15 minutes until golden.

8. Let crust cool completely before filling.

9. In a saucepan, whisk together maple syrup, sugar, cornstarch, and salt. Whisk in egg yolks until smooth.

10. Gradually add milk and cream, whisking until fully combined.

11. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles. Cook for 1 additional minute.

12. Remove from heat and whisk in butter and vanilla extract until smooth.

13. (Optional) Strain the filling through a sieve for extra smoothness.

14. Cool filling for 10–15 minutes, then pour into the cooled crust. Smooth the top.

15. Press plastic wrap directly onto the surface of the filling. Chill 4–6 hours or overnight until set.

16. Before serving, beat cold heavy cream in a chilled bowl until soft peaks form.

17. Add powdered sugar, vanilla, and maple syrup (optional). Beat until stiff peaks form.

18. Top chilled pie with whipped cream. Serve and enjoy!