Graham Cracker Pie

Yield:

8 servings

For the crust

Instructions

Preheat oven to 350° and set a rack to the lower-third position.

In a food processor, pulse the graham crackers, sugar, and butter until well ground. Press the crust mixture into a 9-inch tart pan with a removable bottom. Bake until the crust is set but not browned, about 10 minutes, then allow it to cool.

For the filling

Ingredients

3 cups whole milk
1 vanilla bean, split lengthwise, seeds scraped out with a spoon
1/2 cup granulated sugar
Pinch of salt
1/4 cup cornstarch
3 large egg yolks
2 teaspoons vanilla extract
Whipped cream and edible flowers, for garnish (optional)

Instructions

Heat the milk, vanilla bean and seeds, sugar, salt, and cornstarch in a medium saucepan over medium heat, whisking constantly, until it thickens, 6 to 8 minutes.

In a large bowl, lightly beat the egg yolks. Slowly whisk 1/3 cup of the milk mixture into the yolks to gradually raise their temperature. Slowly whisk in the remaining milk. Return the mixture to the saucepan and whisk over medium heat until just bubbling. Remove from heat, let cool slightly, and stir in the vanilla extract. Remove the bean.

Pour the filling into the crust and let it set in the refrigerator, at least 5 hours and up to overnight. Slice and serve topped with whipped cream and edible flowers, if you like.