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1
For the crumb crust: Butter a 9-inch pyrex pie pan.
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2
Set a rack at the middle level of the oven and preheat to 350 degrees.
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3
Place nuts in bowl of food processor fitted with metal blade.
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4
Pulse 10 or 12 times at 1-second intervals to finely grind without reducing to a paste.
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5
Remove cover and scrape inside of work bowl with a spatula.
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6
Add remaining ingredients except butter and pulse once or twice to combine.
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7
Add butter and pulse 3 or 4 times, until mixture is evenly moistened and looks crumbly.
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8
Remove blade and turn mixture out into prepared pan.
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9
Using your fingertips, distribute the crumb mixture evenly over the bottom and sides of the pan, gently pressing into place.
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10
Make sure that the crumb coating is even because thin spots will burn during baking.
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11
Use the back of a spoon to smooth the surface of the crust and to make the rim of the crust straight and even.
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12
Bake the crust for about 20 minutes, or until the surface of the crust is a deep golden brown.
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13
Watch carefully, because the high sugar content makes them burn easily.
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14
Cool on rack.
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15
To make the filling: Combine 2 cups milk, sugar and salt in a nonreactive saucepan; whisk once to mix and bring to a boil over low heat.
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16
Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs.
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17
Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture.
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18
Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil.
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19
Allow to boil, whisking constantly, for about 30 seconds.
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20
Remove from heat, whisk in butter and vanilla; pour into a nonreactive bowl.
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21
Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees.
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22
Spread the cooled filling evenly in the cooled crust.
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23
To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak.
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24
Use a hand mixer on medium speed or a heavy-duty mixer fitted with the whisk.
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25
Spread the cream over the filling, making sure it touches the edges of the crust all around.
