I feel that this is the greatest I’ve ever made this dish. It’s incredible!

Servings: 8

1 1/2 cups graham cracker crumbs

In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until all the crumbs are evenly coated.

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Place in the refrigerator to set while you prepare the filling.

In a large bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture thickens.

Pour the pudding mixture into the prepared crust and smooth the top with a spatula.

In a separate bowl, beat the heavy whipping cream with an electric mixer on medium speed until it begins to thicken. Add the powdered sugar and vanilla extract, and continue beating until soft peaks form.

Spread the whipped cream over the pudding layer in the pie. For an elegant touch, scrape the seeds from a vanilla bean and sprinkle them over the top.

Chill the pie in the refrigerator for at least 4 hours or until set. Slice and serve chilled.