Preheat the oven to 350°F (175°C).

In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture into a 9-inch pie dish and bake for 10 minutes until golden brown. Let cool completely.

In a saucepan, combine whole milk, honey, and salt. Heat over medium heat until warmed, making sure not to boil.

In a separate bowl, whisk together egg yolks and cornstarch. Slowly add the warm milk mixture while whisking continuously.

Stir the tempered mixture back into the saucepan and cook on medium-low heat, stirring constantly until it thickens (5-10 minutes).

Remove from heat and fold in dandelion petals and vanilla extract.

Pour the filling into the cooled pie crust. Allow it to cool at room temperature, then chill in the refrigerator for at least 4 hours, or overnight.

Just before serving, whip the heavy cream until soft peaks form and top the pie.