Ingredients:
For the crust:
1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup granulated sugar
For the custard:
2 cups whole milk
1 cup heavy cream
1/4 cup granulated sugar
5 large egg yolks
2 tsp vanilla extract
3 tbsp cornstarch
For the whipped cream:
1 1/2 cups heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
Instructions:
Preheat the oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press firmly into the bottom of the prepared dish. Bake for 10 minutes, then set aside to cool.
Heat the milk and heavy cream in a medium saucepan over medium heat until just simmering. In a separate bowl, whisk together granulated sugar, egg yolks, vanilla extract, and cornstarch until smooth.
Slowly pour a small amount of the hot milk mixture into the egg mixture, whisking constantly to prevent curdling. Gradually add the remaining milk mixture while whisking.
Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling, about 5-7 minutes. Remove from heat and let cool slightly.
Pour the custard over the cooled crust and spread evenly. Refrigerate for at least 2 hours, or until set.
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread the whipped cream evenly over the set custard. Cut into squares and serve chilled. Garnish with additional whipped cream or white chocolate shavings if desired.
