In a medium nonstick saucepan, combine sweetened condensed milk, maple syrup, and a pinch of salt. Heat over medium heat, stirring frequently to keep the mixture from burning. Cook for approximately 3-5 minutes.
Pour the maple cream mixture into the pre-baked pie shell. Allow to cool in the refrigerator for at least 3 hours.
Meanwhile, crush half of the Biscoff cookies in a sealed gallon storage bag. Sprinkle the cookie crumbs over the top of the chilled pie.
In a large mixing bowl, add the heavy whipping cream, confectioner's sugar, and pure vanilla extract. Whip with a hand mixer for 3-4 minutes until stiff peaks form.
Spread the whipped cream over the top of the pie crumbled cookies. Top the pie with some whole Biscoff cookies, a few crumbled cookies, and a drizzle of maple syrup. Serve chilled.