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1
Preheat oven to 325 degrees.
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2
In a bowl, combine the crumbs and sugar.
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3
Add the butter and mix, first with a fork, then with your fingers, until the crumbs are moistened.
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4
Pour the mixture into a 9-inch pie pan, using a flat-bottomed cup to press the crumbs evenly.
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5
The edges of the shell will be crumbly.
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6
Bake until lightly browned, 9 or 10 minutes.
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7
Cool completely.
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8
Prepare the pastry cream: In a medium saucepan over medium heat, combine the milk, 1/4 cup sugar and the vanilla bean and seeds and bring to a simmer.
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9
Over a small bowl, sift the remaining 3 tablespoons sugar with the cornstarch.
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10
In a large bowl, whisk together the egg and yolks.
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11
When the milk comes to a simmer, discard the vanilla bean.
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12
Add the cornstarch mixture to the eggs and whisk until well combined.
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13
While whisking the egg mixture, slowly pour in about 1/4 of the milk.
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14
Transfer this mixture into the saucepan, set over low heat and simmer, whisking constantly, until it reaches the consistency of thick pudding.
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15
(Be careful not to curdle the eggs.)
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16
Remove from the heat and stir in the butter until incorporated.
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17
Pour into a shallow bowl, place plastic wrap directly on the surface and chill.
