Preheat oven to 425°F. Roll crust to 1/8-inch thick. Place your crust in a 9-inch pie plate and crimp edges as desired. Chill until ready to fill.

Whisk melted butter, sugar, maple syrup and eggs until smooth. Add the salt, cornmeal, and vanilla whisk until smooth, then whisk in milk.

Place the pie crust on a cookie sheet and fill with filling. Cover the edges of the crust with a pie shield to reduce browning. Bake at 425°F for 10 minutes then lower the oven temperature to 350°F and bake an additional 40-45 minutes or until the top is golden and is mostly solid (it will still jiggly slightly in the center).

Cool completely before slicing (it slices best cold,but tastes better room temperature).

Serve plain or with whipped cream or ice cream. Store covered in refrigerator. Pie can be frozen whole or in slices.