Preheat your oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs, sugar, and softened butter until it resembles wet sand.

Firmly press the mixture into the bottom and sides of a 9-inch pie pan. Bake for 10 minutes until lightly golden. Let cool completely.

In a saucepan, warm together milk and honey over medium heat without boiling.

In another bowl, whisk together egg yolks, corn starch, and salt until smooth. Gradually temper the eggs by pouring in the warm milk mixture while whisking continuously.

Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened (5-7 minutes).

Remove from heat, stir in dandelion petals and vanilla extract, then let cool at room temperature.

Whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled filling.

Pour the filling into the prepared crust and refrigerate for at least 4 hours or overnight to set.

Slice and serve chilled, optionally garnished with fresh berries.