Maple Sugar Cream Pie

1 pre-baked 9-inch pie crust
1 cup maple syrup
1/2 cup brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
3 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract

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!