Prepare and bake pie crust according to packaging, let cool and set aside. In a double boiler OR a makeshift double boiler ( I do not own a double boiler, I used a makeshift one which I explained in the post above) Add 2 cups of milk and 1 cup of maple syrup, whisk together. In a separate bowl (smaller) add salt, cornstarch, 1/4 cup of milk and egg yolks; add egg whites to a separate third bowl. Whisk both the egg yolk mixture and egg whites ( keep separated). Once the milk and maple syrup mixture is hot ( not a boil! I test this by quickly and carefully dipping my finger in the mixture) Slowly add the egg yolk mixture and whisk briskly and carefully ( Do. NOT. Stop. Whisking!). Once the egg yolk mixture has all been whisked in then slowly add the egg white mixture, once again, do not stop whisking. Pudding will begin to thicken up. Once it thickens take it off the heat and let cool for about 10 minutes. Next pour the pudding into the prepared and baked pie shell. Cool in the fridge for about an hour then mix up the meringue, spread it on the pie and bake. Meringue directions and recipe is linked in the post, be sure to grab that recipe before making this pie. Refrigerate pie for 8 hours or overnight.