Mix together graham cracker crumbs, sugar, and melted butter in a food processor until well combined. Press into a 9-inch pie pan and freeze for 10 minutes.

Whisk together 1/4 cup of milk, honey, egg yolks, corn starch, and salt in a bowl until smooth. Warm the remaining 2 3/4 cups of milk in a saucepan over medium heat.

Gradually whisk the hot milk into the yolk mixture. Return to saucepan and cook over low heat, stirring constantly until thickened, about 5-7 minutes.

Remove from heat and cool slightly before folding in dandelion petals and vanilla. Pour filling into crust and refrigerate for at least 1 hour.

Whip the heavy cream in a chilled mixing bowl until stiff peaks form. Add honey and vanilla to sweeten, adjusting to taste.

Top the chilled pie with whipped cream and garnish with fresh dandelion petals or a drizzle of honey before serving.