Preheat the oven to 375°F (190ºC). Butter a 10” (25cm) pie dish. In a food processor combine the graham crackers, sugar, cinnamon and melted butter, pulsing until the graham cracker crumbs are moist.

Pour into the pie pan and press the crumbs evenly along the bottom of the pan and up the sides. Bake the pie crust for 15 minutes or until the crust is lightly browned. Remove from the oven and let cool.

Preheat the oven to 300ºF (150ºC). In a medium saucepan over medium-high heat, add the maple syrup and reduce by a quarter, to about ⅓ cup (107g), about 5 minutes.

Whisk in the cornstarch followed by the cream, sweetened condensed milk and salt. Bring to a simmer for 5 minutes, whisking frequently, then remove from heat.

In a medium mixing bowl, whisk together egg yolks, egg and vanilla. Whisking constantly, slowly add the cream mixture to the eggs.

Strain the maple filling through a fine-mesh sieve into the graham crust. Bake the pie until the filling is firm to the touch, but jiggles slightly when moved, about 1 hour.

Let cool to room temperature and refrigerate until chilled, at least 2 hours and up to 3 days.

Add the cream to a medium mixing bowl of a stand mixer fitted with a whisk attachment. Beat until the cream forms stiff peaks, about 4 minutes.

Spread the whipped cream over the pie or add it to a pastry bag and pipe over the pie. Garnish with a sprinkle of cinnamon and serve.