Heat oven to 350 degrees. Finely crush graham crackers in a ziplock bag with rolling bag. Place crushed graham crackers in a bowl and stir in sugar and salt. Add melted butter and stir until everything is damp. Press into the bottom and side of pie plate and bake for 12 minutes. Let cool.

Heat oven to 325 degrees. In a mix bowl, whisk sweetened condensed milk, whole milk, egg yolks and vanilla bean paste until everything is smooth and combined. Pour into the cooled pie crust.

Bake until the pie sets on the side but is still wobbly in the center, about 40-50 minutes. The center will look wobbly, and the top will brown, which isn't the most attractive look, but don't fret. It will set in the refrigerator, and we're covering that brown with the berry topping.

Let pie cool and then refrigerate for at least three hours.

In a medium saucepan, toss berries with lemon juice and sugar. Cook over medium heat until the berries break down to a jam-like consistency, occasionally stirring. Take off heat and stir in Chambord. Let cool.

Pour berry compote over entire pie. You can serve immediately or put it back in the refrigerator if you'd like a more chilled topping. Serve each slice with a dollop of whipped cream and fresh mint if desired.

If making your own whipped cream, beat the heavy cream with sugar and vanilla until medium to stiff peaks form, and it's still fluffy.