• Preheat the oven to 350°F.
• Combine 7 oz graham cracker crumbs and 2 oz granulated sugar in a medium bowl. Sprinkle 3 oz unsalted butter (melted) over the crumbs and toss to combine. Pour the crumbs into a 9" pie plate. Press the crumbs onto the bottom and sides of the pan. Bake until golden brown, about 10-15 minutes.
• Take the pan out of the oven. While it's still warm, press down any puffy spots and press to close any gaps in the crust. Cool to room temperature.

Assembly

• In a large bowl whisk 2 large eggs and 2 large yolks with 1 ½ oz corn starch. Keep the bowl near the stove and have a mesh sieve next to the bowl
• In a saucepan whisk together 16 oz whole milk and 3 oz malted milk powder until all of the lumps are dissolved. Add 6 oz granulated sugar. Cook over medium heat until scalding (just before a full boil). Take the pan off the heat.
• Whisk the scalding milk into the egg mixture then pour the mixture back into the pan. Set the sieve over the bowl from the eggs. Return the pan to low heat and cook the custard, stirring constantly, until the mixture thickens and just begins to boil. Just a bubble or two is all you need to see.
• Immediately strain the pastry cream into the bowl. Add 2 teaspoons vanilla extract and 2 oz unsalted butter to the hot custard. Whisk until the butter is melted.
• Pour the warm pastry cream into the pie shell. Cool for 10 minutes, then cover the custard with a piece of waxed paper or buttered parchment (this prevents a skin from forming). Refrigerate for at least 2-3 hours until the filling is completely chilled and set.
• Make the topping: Whisk 1 ½ oz malted milk powder into 12 oz heavy cream until there are no lumps of milk powder. Add 1 oz confectioner's sugar and ½ teaspoon vanilla extract and whip to full peak.
• Spread the cream over the custard filling. If desired, decorate the top of the pie with white or dark chocolate shavings. Serve immediately or chill until serving.