Preheat oven to 375℉.

In a bowl, combine graham cracker crumbs, melted butter and sugar until mixed and moist. If using whole graham cracker sheets, you can put all the ingredients in a food processor to combine.

Transfer mixture to a 9-inch pie plate. Firmly press into the bottom and up the sides of the pie plate. Bake at 375℉ for 10 minutes or until fragrant and golden. Cool completely.

In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the yolks, then immediately pour in the milk in a steady stream whisking constantly. Do the same with the evaporated milk. Drop in the vanilla bean.

Cook over medium heat, stirring frequently, then when the mixture thickens, stir constantly. Once the mixture starts to simmer, cook for 1 minute. Total cooking time should be between 8 and 10 minutes. Remove the saucepan from the heat and whisk in the butter and brandy.

Transfer mixture to a bowl and cover with plastic wrap. Press the plastic wrap onto the mixture to prevent a crust from forming. Cool to slightly warmer than room temperature, about 30 minutes.

Transfer the warm filing to the crust. Press a new sheet of plastic wrap on top of the filling. Chill the pie in the refrigerator for 3 hours.

In a cold metal bowl, add the cream and sugar. Beat on medium speed with an electric mixer until soft peaks form. Add vanilla, then mix until medium-stiff peaks form.

Spread whipped cream over the chilled pie. Slice and serve.