Vanilla Bean Pie

INSTRUCTIONS

• 1 Preheat oven to 350°F. For the Crust, mix graham cracker crumbs, butter, sugar, and half of the vanilla in a medium bowl until well blended. Press mixture firmly into bottom of 9-inch pie plate. (Reserve remaining half of vanilla for Whipped Cream Topping.)
• 2 Bake crust 10 to 12 minutes or until lightly browned. Cool completely on wire rack.
• 3 For the Pie, whisk sugar, cornstarch, salt and egg yolks in medium saucepan. Place on medium heat and gradually whisk in both whole milk and evaporated milk. Cook 8 to 10 minutes, whisking frequently, until mixture comes to a simmer. Simmer and stir 1 minute longer. Remove from heat; stir in vanilla bean and butter until well blended. Pour into cooled crust. Let stand 5 minutes.
• 4 Cover pie with plastic wrap, allowing wrap to sit directly on surface of custard. Refrigerate at least 3 hours or until set and completely chilled.
• 5 When ready to serve, beat heavy cream in large bowl with electric mixer until soft peaks form. Add confectioners’ sugar and reserved vanilla. Beat until stiff peaks form. Remove plastic wrap from chilled Pie. Spoon Whipped Cream even over top. Serve immediately.