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1
Pulse graham crackers, walnuts, and brown sugar in food processor until ground into a fine crumb, 10 to 12 short pulses. Place dry mixture in a large bowl. Folding with a rubber spatula, slowly add melted butter and continue folding until evenly moistened.
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2
Press mixture into bottom of pie dish (using plastic gloves prevents sticking to hands), covering the bottom and sides. Refrigerate crust for thirty minutes. Adjust oven rack to center position and preheat oven to 350u00b0F. Bake empty crust until golden brown, 10 to 12 minutes.
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3
For the baked filling, in a small saucepan, combine brown sugar, cornstarch, salt, and half-and-half over medium heat. Stir until it begins to thicken, 7 to 8 minutes, then add egg yolk, stirring until mixture is thick enough to coat the back of a spoon. Remove from heat, add butter and vanilla, stirring continuously until completely combined.
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4
Pour into pie shell. Bake at 350u00b0F for until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool for one hour.
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5
using an electric hand mixer, whisk softened cream cheese, condensed milk, maple syrup, and vanilla extract in large bowl until combined and smooth. Pour over cooled baked layer and smooth top. Cover and chill for at least an hour.
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6
using an electric hand mixer, whip heavy cream until very thick, gradually adding the powdered sugar one tablespoon at a time and walnut extract until cream forms stiff peaks. Layer on top of chilled pie layer generously, refrigerate until time to serve.
