Start by preheating your oven to 350°F or 175°C. In a bowl, mix graham cracker crumbs, sugar and melted butter. Stir until it looks like wet sand. Press firmly into a pie dish. Bake for 10 minutes until slightly golden. Let it cool completely before adding filling.

Pick fresh dandelion flowers from a safe, clean area. Remove green parts and keep only yellow petals. Wash them gently in cold water. Drain well and pat dry. This step is very important for taste and safety. Clean petals give a mild floral sweetness.

Pour milk into a saucepan and heat it on low flame. Add dandelion petals into the warm milk. Let it steep for about 10 minutes. Stir gently while heating. This allows the milk to absorb floral flavor. Do not boil too strongly to avoid burning.

Strain the milk using a fine sieve to remove petals. In a bowl, whisk egg yolks, sugar and cornstarch until smooth. Slowly pour warm milk into the egg mixture while whisking. This prevents eggs from scrambling and keeps the texture creamy and smooth.

Pour the mixture back into the saucepan. Cook on low heat while stirring constantly. The mixture will slowly thicken into a custard. Add butter, vanilla extract and a pinch of salt. Stir until smooth and glossy. Remove from heat once thick and creamy.

Pour the warm dandelion cream filling into the cooled crust. Spread it evenly with a spatula. Tap gently to remove air bubbles. Let it cool at room temperature first. Then place it in the refrigerator for at least 3 hours until fully set.

Once the pie is set, add whipped cream on top. You can decorate with a few fresh dandelion petals if safe and clean. Slice gently and serve chilled. The creamy filling should hold its shape and feel soft and silky in every bite.