1 cup graham cracker crumbs
3/4 cup shortening
2 cups white sugar
3 egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup heavy cream
1 cup confectioners' sugar
1/2 cup milk
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, stir together the graham cracker crumbs and shortening until completely combined. Fold in the sugar, egg yolks, and vanilla. Press half of the mixture into the bottom of the prepared pan, then press the rest onto top of the cake.
Bake for 18 to 25 minutes in the preheated oven, until a knife inserted comes out clean. Let cool in pan for 10 minutes before removing to wire racks to cool completely.
To make the filling: In a medium bowl, beat the egg yolks, 1/2 teaspoon of the mixture at a time, until smooth. Slowly add the remaining pie filling, and beat until all the egg whites are fully incorporated. Pour half of the egg mixture over the top of the cake, and spread by gently pressing on the cake surface. Let cool completely before frosting.