Prepare the Crust:
Preheat the oven to 350°F (175°C).
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin.
In a medium bowl, combine the biscuit crumbs and melted butter, mixing until the crumbs are evenly coated.
Press the mixture into the bottom and up the sides of a 9-inch pie dish to form an even layer.
Bake the crust for about 10 minutes, or until it is lightly golden. Let it cool completely on a wire rack.
Prepare the Filling:
In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Gradually add the milk, whisking until smooth.
Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Boil for 1 minute, then remove from heat.
In a separate bowl, beat the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly to temper the eggs.
Pour the egg yolk mixture back into the saucepan with the remaining milk mixture, whisking to combine.
Return the saucepan to the heat and cook for an additional 2 minutes, whisking constantly.
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