Prepare the crust by combining all ingredients in a food processor and pulsing until they come together into a coarse sand. Press the crumbs into the bottom of a 9'' pie pan and chill in the freezer until needed.

Mix 1/4 cup of milk with the honey, egg yolks, cornstarch, and salt until it comes together into a smooth paste. It's going to be thick, but be sure there aren't any clumps of cornstarch.

Add the remaining 2 3/4 cups of milk into a saucepan and heat it on the stove until just steaming (but not bubbling), about 180 F (80 C).

Slowly whisk the hot milk mixture into the yolk mixture to temper it, adding just a little at a time so the yolks don't cook.

Once tempered, pour the whole mixture back into the saucepan and cook over low heat until it thickens. This should be about 180 F (80 C).

Remove from heat and continue stirring so that the bottom doesn't scorch. Pour into a separate container to cool to room temperature.

Once at room temperature, stir in the dandelion petals and vanilla (if using).

Pour the filling into the prepared, chilled graham cracker crust. Chill the whole pie for at least an hour (or longer).

Once chilled, make the whipped cream by whipping cream on high with a hand mixer until it forms stiff peaks. Stir in sugar and vanilla. Top the pie with whipped cream and serve.