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1
Line the bottom of a 9 x 13-inch baking dish or cake pan with graham crackers, using about a quarter of them and breaking some in half if necessary; set aside.
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2
To make the custard, place the cornstarch in a small bowl.
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3
In another small bowl, whisk together the eggs and egg yolks.
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4
Set both aside.
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5
In a deep, heavy saucepan, melt the butter over medium heat and stir in the sugar.
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6
Add the salt and half-and-half, and stir.
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7
Warm over medium heat until bubbles form around the edges of the liquid.
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8
Do not let it boil.
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9
When the half-and-half mixture is hot, turn off the heat.
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10
Pour a ladleful of the hot half-and-half mixture into the small bowl holding cornstarch.
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11
Whisk carefully to combine.
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12
To remove any lumps, add a little more liquid and whisk.
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13
Pour the cornstarch mixture into the beaten eggs.
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14
Whisk to combine.
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15
Pour the egg mixture into the pot and turn the heat to medium.
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16
Whisk continuously and vigorously, working all the angles of the pot and scraping the bottom.
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17
Continue whisking for 5-8 minutes, or until the custard becomes very thick and starts to boil, with large bubbles that slowly rise to the surface.
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18
Turn off the heat and stir in the vanilla.
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19
Spread one-third of the custard evenly over the prepared graham crackers.
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20
Top with another layer of graham crackers and spread half of the remaining custard over that layer.
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21
Add a third layer of graham crackers and top with the remaining custard.
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22
Cover the top of the custard with a final layer of graham crackers.
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23
Set aside.
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24
To make the frosting, melt the butter with the cocoa powder in a small saucepan.
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25
Bring to a light simmer over medium-low heat and let it bubble for about 1 minute.
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26
Whisk in the milk and cook for 3 more minutes, letting the mixture bubble up around the edges.
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27
Remove from the heat and beat in the confectioners sugar with a whisk or hand beater.
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28
When the mixture is smooth, add in the vanilla.
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29
While the frosting is still hot, pour it over the top layer of graham crackers and smooth with a knife or spatula dipped in hot water.
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30
Cover the layered dessert with a lid or aluminum foil and refrigerate.
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31
(If using foil, be careful not to let it touch the top of the dessert, as it will stick to the frosting.)
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32
Refrigerate for a minimum of 4 hours and up to 2 days before slicing and serving.
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33
Serve chilled.
