White Chocolate Vanilla Cream Pie with a Special Graham Cracker

Crust

1 package graham crackers

½ cup sugar

½ package white chocolate chips

1 cup slivered almonds

4-5 tablespoons butter, melted

Put everything but butter into a food processor, and pulse until you have a nice crumb mixture.  Slowly pulse as you add melted butter and pulse until mixed well.  Butter a 9” pie pan and then press the crust mixture into the bottom and sides of the pie dish.  Bake in a 350 degree oven for 10-15 minutes.   Set aside until the filling is prepared.

Filling

¾ cup sugar

¼ cup corn starch

¼ teaspoon salt

3 cups milk, I use 1 large can evaporated milk as part of the 3 cups

3 egg yolks

8 ounces white chocolate, chopped

3 tablespoons butter

2 teaspoon vanilla

Mix sugar, cornstarch, and salt into a medium saucepan.  Add the milk and cook over medium heat until mixture comes to a rolling boil.  Boil for 1 minute and remove from the heat.  In a small bowl, lightly beat the 3 egg yolks and then add a large spoonful of the hot milk mixture to the eggs whisking.  Whisk the egg mixture back into the saucepan and return pan to medium heat.  Cook until filling comes back to a rolling boil.  Remove pan from the heat and stir in butter and vanilla.  Pour into prepared crust and cover with plastic wrap.