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Bake pie crust according to package or recipe instructions. Let crust cool completely.
In a saucepan over medium heat, whisk together half-and-half, brown sugar, egg yolks, maple syrup, cornstarch and salt. Whisk until smooth and mixture has no lumps.
Continue cooking for 8 to 10 minutes, whisking constantly, until mixture has thickened. Remove from heat and stir in vanilla.
Spread filling into cooled pie crust. Cover and refrigerate at least 6 hours before serving.
If desired, top with a drizzle of maple syrup and whipped cream before serving.