Bake the graham crust according to the package instructions. Cool.
Mix all the filling ingredients (except vanilla) together in a sauce pan and bring to a boil over medium-high heat, stirring most of the time. Once it starts to bubble, allow it to continue for 30 seconds to ensure the starches are cooked and the mixture is fully thickened. Remove from heat and whisk in vanilla. Pour the filling into the cooked pie crust and allow it to cool on a rack. Once cool, wrap and refrigerate for at least 4 hours or overnight. Serve with whipped cream.
Yield: 1 pie