Combine 10 tablespoons of all-purpose flour and ½ teaspoon of salt. Cut in ½ cup of cold unsalted butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms; chill for 30 minutes.

Preheat oven to 375°F. Roll out chilled dough to fit a 9-inch pie pan, trim excess, dock with a fork, chill for 10 minutes. Bake with pie weights for 20-25 minutes until lightly golden; cool completely.

In a saucepan, whisk together granulated sugar, light brown sugar, flour, cornstarch, and salt. In a separate bowl, whisk egg yolks, add heavy cream gradually, then combine with dry mixture. Cook over medium heat until thickened, about 8-10 minutes, then stir in butter and vanilla.

Strain filling through a fine mesh sieve into a bowl for a smooth consistency. Allow to cool slightly for about 10 minutes.

Pour maple cream filling into the prepared pie crust, smooth the top and cover with plastic wrap. Refrigerate for at least 4 hours or until set.

Before serving, whip 1 cup of heavy cream until soft peaks form, add sugar and vanilla, and continue whipping until firm peaks form.

Slice the pie and top each piece with whipped cream and chopped nuts if desired before serving.